Thin Crispy Salted Oatmeal Cookies 

Salted Thin Crispy Oatmeal Cookies Jar

Most people love big chewy oatmeal cookies, but I’m partial to this thin, crispy, buttery version from America’s Test Kitchen’s The Perfect Cookie -  They stay crisp for days in a sealed container, or you can freeze them and enjoy whenever you’re in the mood for one. I prefer them frozen, extra crunchy – they’re addictive!  

Download Thin Crispy Salted Oatmeal Cookies recipe

Makes 24 cookies

1 cup unbleached all-purpose flour (5 ounces)

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon table salt

14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees

1 cup granulated sugar (7 ounces)

¼ cup packed light brown sugar (1 3/4 ounces)

1 large egg

1 teaspoon vanilla extract

2 ½ cups old-fashioned rolled oats (see note)

½ teaspoon flaked sea salt


To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies.

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl
  2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain, and ingredients are evenly distributed.
  3. Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2-1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness. Sprinkle each cookie with a pinch of sea salt.
  4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack, cool cookies completely on sheet.

Salted Thin Crispy Oatmeal Cookies sheet
Salted Thin Crispy Oatmeal Cookies sheet

Summer Strawberry Cheesecake Bars

Summer Strawberry Cheesecake Bars

Download Summer Strawberry Cheesecake Bars

One of my favorite summer strawberry recipes from Cooks Country magazine. The recipe comes together in stages, starting with a traditional graham cracker crust, a creamy cheesecake center, and a mousse-like strawberry topping resulting in a light, delicious, and portable summer dessert.



9 whole graham crackers, broken into pieces

½ cup (3 1/2 ounces) sugar

¾ cup (3 3/4 ounces) all-purpose flour

¼ teaspoon salt

8 tablespoons unsalted butter, melted


1 ½ pounds cream cheese

1 cup (7 ounces) sugar

3 large eggs

2 teaspoons vanilla extract


6 ounces fresh strawberries, hulled (1 heaping cup), plus 6 hulled strawberries

½ cup (3 1/2 ounces) plus 2 teaspoons sugar

2 cups sour cream

Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide, and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.


1. Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.

2. Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely.


1. In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.


1. Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.

2. Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.

3. Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice the remaining 6 strawberries thin and gently toss with remaining 2 teaspoons sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

Summer Strawberry Cheesecake Bars plate

Austrian Summer Plum Cake (Zwetschgenkuchen)

Austrian Summer Plum Cake Zwetschgenkuchen

This easy to make, rustic cake is an ideal way to showcase summer-ripe plums or apricots (or pluots, a plum-apricot hybrid) Try to choose ripe, medium plums that still have a little firmness as soft juicy fruits will make the center of the cake soggy. Italian prune plums are great, too; use the same weight. But since they are small, cut them into halves instead of quarters. Great on its own, or with a dollop of ice cream or whipped cream.

Download Austrian Summer Plum Cake (Zwetschgenkuchen) recipe

¾ cup (3.75 ounces/90 grams all-purpose flour, plus more for pan

¼ cup (0.75 ounces/28grams) almond flour

½ cup (3.5 ounces/107 grams) white sugar, plus 2 tablespoons for sprinkling

¾ teaspoon baking powder

¼ teaspoon table salt

8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature

1 large egg, plus 1 large egg yolk

1½ teaspoons vanilla extract

¼ teaspoon almond extract (optional)

1¼ pounds ripe but firm medium plums, quartered and pitted

Powdered sugar, to serve

1. Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.

2. In a stand mixer with the paddle attachment, mix the flour, almond flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the softened butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes. Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.

3. Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.

4. Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.

5. Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.




Milk Street Kitchen’s Streusel Topped Jam Tart

Milk Street Kitchen Jam Tart

I watched Milk Street’s resident baking expert Rose Hattabaugh make this tart on their Facebook page and knew that I had to try it. Super-fast and easy to throw together (thanks to the “press-in” tart crust) this is great for a last-minute dessert. They stress the importance of using the best quality jam for this recipe, so I chose Stonewall Kitchen jams. They have a great variety and work well with this recipe – I particularly like the Wild Maine Blueberry Jam, Strawberry Apple Rhubarb Jam, and the Peach Amaretto Jam.

Download Milk Street Kitchen Streusel Topped Jam Tart recipe


⅓ cup white sugar

3 teaspoons grated lemon zest, divided, plus 1 tablespoon lemon juice

1¾ cups all-purpose flour

⅓ cup fine yellow cornmeal

¼ teaspoon table salt

10 tablespoons (1¼ sticks) cold salted butter, cut into ½-inch cubes

1 large egg, plus 1 large egg yolk, lightly beaten

1¼ cups fruit jam or preserves or marmalade

½ teaspoon ground black pepper


1. Heat the oven to 375°F with a rack in the lowest position. Mist a 9-inch tart pan with a removable bottom with cooking spray.

2. In a food processor, combine the sugar and 1½ teaspoons of the lemon zest. Process until fragrant and the sugar is moistened, about 15 seconds. Add the flour, cornmeal and salt; process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg and egg yolk, then process until the mixture is evenly moistened and begins to clump together, 20 to 30 seconds.

3. Transfer about 1 cup of the dough mixture to a small bowl; set aside for the topping. Transfer the remainder to the prepared pan, scattering it across the bottom. Using your hands, press the dough into an even layer into the bottom of the pan and up the sides.

4. In a small bowl, stir together the jam, remaining 1½ teaspoons lemon zest, lemon juice and pepper. Spread the jam mixture in an even layer in the dough-lined pan. Form the reserved dough into rough, pebbly pieces by squeezing bits between your fingers, then scatter them evenly over the filling; it’s fine if they are not uniform. Bake until the crust is golden brown, and the filling is bubbling in spots, 40 to 45 minutes.

5.Cool in the pan on a wire rack for 45 minutes. Remove the outer ring from the tart pan. Serve warm or at room temperature.


Quick Crispy Parmesan Chicken Cutlets with Cherry Tomato Salad

Quick Crispy Parmesan Chicken Cutlets Cherry Tomato Salad 

This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.

Download Quick Crispy Parmesan Chicken Cutlets with Cherry Tomato Salad recipe


Cherry Tomato Salad

1 pint cherry tomatoes, quartered

1 garlic clove, minced

2 tablespoons finely chopped fresh basil

1 tablespoon olive oil

Crispy Parmesan Chicken

½ cup flour

2 eggs

1 cup panko breadcrumbs

1 cup shredded Parmesan cheese

4 thin cut boneless, skinless chicken cutlets (about 1 pound)

Salt and pepper, as needed

6 tablespoons olive oil


1. Toss cherry tomatoes, garlic, basil and 1 tablespoon of olive oil in a bowl and season with salt and pepper. Set aside.

2, Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine panko and Parmesan in a third shallow dish.

3. Pat chicken dry with paper towels and season with salt and pepper. One at time, dredge cutlets in the flour, then dip into beaten eggs, and then coat with panko mixture, pressing to adhere.

4. Heat 3 tablespoons of olive oil in a large non stick skillet over medium heat until shimmering. Cook 2 cutlets at a time, until golden brown and crisp, about 2 minutes per side, Transfer to paper towel lined plate. Repeat with additional 3 tablespoons of olive oil and remaining 2 cutlets.

5. Transfer crispy chicken to individual plates and top with cherry tomato mixture. Serve


 Quick Crispy Parmesan Chicken Cutlets pan

French Honey Spice Cake (Pain d’épices pur miel)

French Honey Spice Cake (Pain d’épices pur miel) slice

Pain d’épices is a French spice cake (or quick bread) that is well-known as a Christmas time pastry in the northeast of France, especially in the regions of Dijon, Alsace, and Reims. It’s a classic French recipe that’s easy to make and doesn’t require a mixer. The loaf keeps for a while, improving as the flavors meld and the cake gets denser thanks to the honey. Many traditional recipes use rye flour, but this one from Milk Street Kitchen uses a combination of all-purpose and almond flour which gives it great texture.  Raisins are optional but certainly are a welcomed addition if you use them.

Download French Honey Spice Cake (Pain d’épices pur miel)

228 grams (1¾ cups) all-purpose flour

100 grams (1 cup) almond flour

1½ teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon ground ginger

½ teaspoon ground mace (or ¼ teaspoon allspice & ¼ teaspoon nutmeg)

¼ teaspoon table salt

½ teaspoon ground black pepper

8 tablespoons (1 stick) salted butter, melted, plus more for pan

334 grams (1 cup) c honey

½ cup whole milk

2 large eggs

2 tablespoons minced crystallized ginger

1 tablespoon finely grated fresh gingerroot

2 teaspoons grated orange zest

1 cup raisins (optional)

1. Heat the oven to 325ºF with a rack in the upper-middle position. Coat the bottom and sides of a 9-by-5-inch loaf pan with butter; set aside.

2. In a medium bowl, whisk together both flours, the cinnamon, baking soda, ground ginger, mace, salt and pepper; set aside.

3.In a large bowl, whisk together the butter and honey until smooth and creamy. Add the milk, eggs, crystallized ginger, fresh gingerroot, and orange zest (and raisins if using); whisk until thoroughly combined.

4. Add the flour mixture to the wet ingredients and fold only until no dry our remains. Scrape the batter into the prepared pan, then bake until rm to the touch and a toothpick inserted at the center comes out with a few moist crumbs, 65 to 70 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely, about 2 hours.

French Honey Spice Cake (Pain d’épices pur miel)