Oatmeal-Raisin Cookies with Marmalade & Red Lentils

Directions

1. Preheat oven to 350°F. In a small saucepan, cover the lentils with water, bring to a boil and simmer for 12-15 minutes, or until very soft. Drain well and set aside.
2. In a medium bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. In a large bowl, beat together the butter, sugar, and brown sugar until well combined. Beat in the egg and vanilla.
4. Add the flour mixture to the butter mixture and stir by hand until almost combined.
5. Add the cooked lentils, marmalade, and raisins, and stir just until blended.
6. Drop large spoonfuls of dough about 2 inches apart (they spread larger and flatter than normal drop cookies do) on a parchment-lined baking sheet.
7. Bake for 15–20 minutes, until a deep golden colour. Cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.