Chewy Marmalade Oatmeal Cookies
Updated March 1, 2026
Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 25 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup/95 grams marmalade, any large pieces of peel chopped
½ cup (1 stick)/113 grams unsalted butter, melted
½ packed cup/110 grams light or dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea or table salt
1 cup/125 grams all-purpose flour
1 ½ cups/120 grams rolled oats
Nutritional analysis per serving (24 servings)
15 grams carbs; 10 milligrams cholesterol; 99 calories; 1 gram monounsaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 55 milligrams sodium; 1 gram protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line two baking sheets with parchment paper.
- Step 2
In a large bowl, whisk together marmalade, butter, sugar, baking powder, baking soda and salt until the marmalade is smooth.
- Step 3
Using a flexible spatula, stir in the flour and oats, mixing until the flour is well incorporated and there are no more streaks of white. It will be a thick batter.
- Step 4
Place heaping tablespoonfuls of the batter onto the baking sheets, spacing them evenly apart. Bake until the cookies are golden at the edges but still soft in the center, 9 to 13 minutes. Transfer pans to wire racks to cool.
Private Notes
Comments
Saw this recipe and had to make immediately because I’m a marmalade fanatic (just wait till your forties, haters). Enough Robertson’s Seville Orange in the fridge for one batch. So fast, so easy, so chewy. Perfect cookie for a quick! 5 stars.
I made as written. I used good orange marmalade but did not get much citrus flavor. I like the idea of adding citrus to oatmeal cookies so I will try again. I think white sugar would allow more orange flavor to come through - the molasses in the brown sugar overwhelms. I also will add orange zest and/or chopped up candied orange peel.
I really like this recipe! I used homemade Meyer lemon marmalade and added some chopped candied ginger to the batter. I also put little dab of marmalade on top of each ball before baking. I think this helped give a more distinctive marmalade flavor.
The cookies are FANTASTIC. I wanted crunchy not chewy so used a bit more than 1/3 cup white sugar (no brown sugar - too moist), threw in 1/3 cup dark choc chips I had leftover in the pantry, and be still my heart, the rest exactly as written. My husband yummy, says best in a very long time. Next time I will add orange zest. Foolproof. 😎
I made these as written + a splash of vanilla extract. So, so good, and so low-effort. I feel like I will eventually memorize this recipe, just from making it over and again. Looking forward to trying the various riffs suggested in the comments, too (although I think the flavor of a bittersweet of a morsel of peel embedded in the brown-sugary cookie will be hard to beat).
Added cinnamon, clove, and allspice to the batter, and streaked in raspberry jam, which i think made up for the not super citrus forward flavor some mentioned. Very tasty