Marmalade Cookies

I found a jar of marmalade lurking in the back of the fridge. As toast is a rarity in the house these days, I figured it was a case of either use it up in baking, or throw it away. Luckily, I had this recipe from One Smart Cookie marked as one to try, so this seemed like a good reason to do it.
As usual, I've modified the recipe from volume to metric measurements. How did they turn out? Very well. They have a slightly crisp edge, with a chewy middle. The marmalade is a definite part of the taste, so use one that you like. It might be worth experimenting with different kinds of marmalade too - I may be trying this with a lemon and lime one at some point in the future, although I'll need to change the spicing if I do that.

Recipe:
125 grams porage oats
125 grams plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
50 grams unsalted butter
75 grams demerara sugar
75 grams light muscovado sugar
1 egg
1 teaspoon vanilla extract
125 grams seedless raisins
100 grams orange marmalade

Preheat oven to 350F/175C. Line baking trays with non-stick baking parchment.
In a medium bowl, combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
In a large bowl, beat together the butter and sugars until well combined. Add the egg and vanilla extract and beat until smooth.
Add the marmalade and mix until combined. Mix in the raisins.
Add the oats and flour alternately, mixing well between each addition.
Drop spoonfuls of the dough onto the baking sheets. Flatten fairly well.
Bake for 15 to 20 minutes until golden.
Makes 24.