Baking was just one of my Grandma’s many talents, and these oatmeal-raisin cookies with marmalade were one of her specialties. They are big and crispy, mildly spiced, and the marmalade adds a nice citrus flavor along with bits of candied orange. I dug out the hand-written version from my Grandma’s recipe box, which I’m careful not to flip through too often, lest the old typed and handwritten cards and newspaper clippings lose their smell – musty, and faintly of coffee. (I still have her old metal measuring cups, too.)

I’ll type it out for you too, since this is not the clearest recipe I’ve seen.

Grandma Woodall’s Marmalade Cookies

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 all-purpose flour
1 1/4 cups oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground ginger (or 1 tsp. grated fresh)
1/4 tsp. nutmeg
1/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup raisins
1/3 cup 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.

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