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Grandma Woodall’s Marmalade Crisps

Yields1 Serving

 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
 1/4 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 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.


Makes 2 dozen cookies.