Chewy Marmalade Oatmeal Cookies
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.
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