2In a medium bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
3In 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.
4Add the flour mixture to the butter mixture and stir by hand until almost combined; add the raisins and marmalade, and stir just until blended.
5Drop fairly large spoonfuls of dough a good 2 inches 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.