Marmalade Oatmeal Cookies
Description
A totally unexpected, really great cookie from NYT Cooking! I amped up the marmalade, and what’s below is easily mixed by hand. That said, doubling the recipe really is a must, so just use your mixer and get on with it – enjoy!
Ingredients
1/2 c. (144 g) marmalade – I used Bonne Maman Orange Marmalade
1 T. orange zest – 1 large orange should do it
1/2 c. (114 g) butter, melted but not hot
1/2 c. (100 g) brown sugar
1 1/2 t. baking powder
1/2 t. EACH baking soda AND sea salt
1 c. (125 g) flour AND 1 1/2 c. (128 g) large flake oats
Instructions
In a large bowl, whisk together the marmalade, zest, butter, brown sugar, baking powder, baking soda and salt. Use a sturdy spatula to stir in the flour and oats and mix until there are no traces of dry ingredients visible.
At this point, you could scoop and bake the cookies, but after having made these several times (already), I highly recommend you let the cookie dough sit for at least 30 minutes to help the oats soak up some moisture.
When you’re ready to bake, preheat the oven to 350, line a couple of baking sheets with parchment, form heaping tablespoonful-sized balls (or use an appropriate cookie scoop), and space them a couple of inches apart across the pans. Bake for 10 minutes until the edges are golden but the centers are still soft, then leave them for a couple of minutes to rest before carefully transferring them to a rack to cool completely. These cookies would also make a terrific ice cream sandwich, and several jokes have been made about how much Paddington would love them!
