Chewy Marmalade Oatmeal Cookies

By Melissa Clark

Updated March 1, 2026

  • Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
25 minutes, plus cooling
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(546)
Comments
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Quickly stirred together in one bowl without an electric mixer, these oat-filled cookies are easy to bake anytime you’re craving a treat. The secret to their chewy texture is to pull them from the oven as soon as the edges turn golden but while the centers are still very soft. They will firm up as they cool. But don’t worry if you overbake them slightly — they are just as good when crunchy. For the best flavor, use a thick marmalade with plenty of peel, in any variety you like. These cookies keep well for at least a week stored airtight at room temperature.

Featured in: Marmalade Is Sunshine in a Jar — And in Your Cooking

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Ingredients

Yield:2 dozen

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

15 grams carbs; 10 milligrams cholesterol; 99 calories; 1 gram monosaturated 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

  1. Step 1

    Heat oven to 350 degrees. Line two baking sheets with parchment paper.

  2. Step 2

    In a large bowl, whisk together marmalade, butter, sugar, baking powder, baking soda and salt until the marmalade is smooth.

  3. 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.

  4. 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.

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Ratings

5 out of 5
546 user ratings
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Comments

Willow K

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.

Scout277

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.

Monika

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.

Amazing with Substitutions!

I wanted to make on a whim with what I had. Used orange preserves instead of marmalade, and substituted the flour for a Bob Mill’s Gluten Free flour 1:1 ratio. Simply divine!! Toddler loves them and I’m pretty sure I’ll be making these forever.

Emily

These are also great as cream pies with Melissa Clark's oatmeal sandwich cookie frosting! FOR THE FILLING 6 ounces cream cheese, softened 6 tablespoons mascarpone 25 grams confectioner's sugar (3 tablespoons) 1 ½ teaspoons vanilla extract Or maybe stuffed with fior di latte gelato or vanilla ice cream!

Itza

Excellent! Even though I used room temp butter, cherry jam, and added vanilla. Riffable and extremely delicious!!!!

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