Chewy Marmalade Oatmeal Cookies
Updated March 2, 2026
- Total Time
- 25 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup/95 grams marmalade, any large pieces of peel chopped
- ½cup (1 stick)/113 grams unsalted butter, melted
- ½packed cup/110 grams light or dark brown sugar
- 1½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea or table salt
- 1cup/125 grams all-purpose flour
- 1½cups/120 grams rolled oats
Nutritional analysis per serving (24 servings)
99 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 55 milligrams sodium
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.
Got the munchies and didn’t have anything around and then remembered this recipe from a few days back. I didn’t have marmalade so I substituted a jar of guava jam…. Mmmmm tasty!! Even my wife who doesn’t like cookies was enamored! Think I’ll stick to the guava… I did use 3/4 of a cup versus the 1/2 cup… maybe a full cup next batch.
Made these with fig jam in lieu of the marmalade. I've had questionable outcomes with bitter marmalade that costs the earth, so I went safe with fig jam. Surprisingly not that sweet, which I liked. Good texture: chewy in the middle with a slight bite on the surface. Might attempt this with candied ginger and/or chopped dried figs in the future. 4 out of 5 stars.
Loved this cookie! I read all the comments and added the zest of 4 tangerines (had them on hand...orange zest would be fine, of course). Also was inexplicably out of butter (horrors!!!) so I subbed 6 T. mild olive oil for the 8 T. butter. I might add 1/2 tsp. vanilla extract next time, for fun. I'm not saying you must make them my way, just observing that a few tweaks, depending on what you have on hand, are fun and this cookie can take it! Gifted some to my landlady -- she raved, wanted more!