Baking was just one of my Grandma’s many talents, and these oatmeal-raisin cookies were one of her specialties. They are big and crispy, mildly spiced, and the marmalade adds a wonderful flavor along with bits of orange and citrus.
Grandma preferred Robertson’s Thick Cut marmalade — she said it gives them that extra zip! Adjust the spices if you like, using more or less of each to suit your taste. If you choose to use fresh grated ginger (I do) – add it to the butter-sugar mixture.
1 cup (250 mL) all-purpose flour
1 1/4 cups (310 mL) oats
1/2 tsp. (2 mL) baking powder
1/2 tsp. (2 mL) baking soda
1/2 tsp. (2 mL) salt
1/2 tsp. (2 mL) cinnamon
1/2 tsp. (2 mL) ground ginger (or 1 tsp. grated fresh)
1/4 tsp. (1 mL) nutmeg
1/4 cup (half a stick or 60 mL) butter, softened
1/2 cup (125 mL) sugar
1/2 cup (125 mL) packed brown sugar
1 large egg1 tsp. (5 mL) vanilla
1 cup (250 mL) raisins
1/3 cup (85 mL) marmalade
Preheat oven to 350°F.
In a medium bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.In a large bowl, beat together the butter, sugar and brown sugar until well combined — it will have the consistency of wet sand.
Beat in the egg and vanilla until smooth.Add the flour mixture to the butter mixture and stir by hand until almost combined; add the raisins and marmalade, and stir just until blended.
Drop fairly large spoonfuls of dough a good 2” apart (they spread larger and flatter than normal drop cookies do) on a cookie sheet that has been sprayed with nonstick spray. Bake for 15–20 minutes, until deep golden all over. Cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Makes 2 dozen cookies.
125 calories, 2.6 g fat (1.3 g saturated fat, 0.7 g monounsaturated fat, 0.3 g polyunsaturated fat), 24.6 g carbohydrates, 14.2 mg cholesterol, 1.8 g protein, 1.2 g fiber. 18% calories from fat