White Chocolate Oatmeal Cookies with Sea Salt

This cookie recipe is hands down the one I’m most often asked to share.  Crispy on the outside, chewy on the inside, with a salty/sweet combo that can’t be rivaled.  The addition of white chocolate pieces sends this cookie over the moon in flavor.

Here’s an episode of my baking show “Sugared” featuring this recipe! Let me know what you think.

This recipe is largely inspired by a crispy oatmeal cookie my good friend Steve has been making for years; in between utilising his kitchen cupboard door paint skills (he's having a new kitchen fitted and likes to do a bit of DIY).  I made some changes to the ingredients and technique to create a cookie that’s crispy on the outside but still chewy on the inside, and I added white chocolate to give the salty/sweet element.

White Chocolate Oatmeal Cookies with Sea Salt

Adapted from my dear friend Steve Bedenbaugh


Servings: about 45 large cookies


2 cups bread flour (see note 1)

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon fine sea salt

3 ½ sticks unsalted butter, slightly cold and cut into 1-inch cubes

2 cups granulated white sugar

½ cup light brown sugar

2 eggs

2 teaspoons vanilla extract

5 cups old-fashioned rolled oats (do not use quick or instant oats)

2 cups good quality white chocolate, chopped into small pieces (see note 2)

1 tablespoon sea salt


In a medium bowl, combine the bread flour, baking powder, baking soda and fine sea salt.

In a mixer with paddle attachment, or using a hand mixer, beat butter and sugars at medium speed until light and fluffy- about 1 minute.

Scrape down bowl with a rubber spatula, then add eggs and vanilla and beat on medium speed just until incorporated. Scrape down the bowl again.

On low speed, add flour mixture and mix just until combined. Do not over mix.

With mixer still running on low, gradually add oats followed by white chocolate pieces and mix just until all the ingredients are incorporated evenly.  Do not over mix.

Form the dough into a loose disk, wrap the dough in plastic and chill dough in the refrigerator for at least one hour, preferably overnight.

When ready to bake, preheat oven to 350 degrees, take dough out of the refrigerator and let it sit for about 10-15 minutes.

Roll dough into balls the size of a golf ball.  If you are using a measuring scale, measure out cookie dough to 1 1/2 ounces per ball.  Place balls on a cookie sheet lined with parchment paper, about 2 1/2 inches apart.

Slightly press the center of each ball with your thumb and sprinkle with a few grains of sea salt on top.

Bake at 350 for about 15- 20 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.

Cookies are done when they are just set and not too brown.

When cookies come out of the oven, place on wire racks to cool.

Note 1: I like to use bread flour in this recipe for a chewier cookie center but all-purpose flour can be used as well if that’s what you’ve got in your kitchen.

Note 2: Buy the best quality chocolate you can afford.  It really makes a difference in this recipe.  I like Callebaut white chocolate chips (you don’t have to chop these.) Guittard also makes a nice white chocolate, as does Valrhona.

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Soft & Chewy Gingersnap Cookies

In continuing with the holiday cookie baking madness going on in my kitchen, the past few days have been all about creating the perfect recipe for gingersnap cookies.  I had a few pretty great attempts, but it was the final batch made last night that I knew was THE ONE.



This super easy recipe produces a melt-in-your-mouth, soft and chewy cookie with a spicy ginger kick.  A classic holiday cookie, these will be served at my Christmas party this year for sure!

Soft & Chewy Gingersnap Cookies

Servings: About 18 large cookies


2 cups all-purpose flour

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 ½ teaspoons baking soda

½ teaspoon salt

1 ½ sticks unsalted butter, (12 tablespoons) just a bit colder than room temp

1 cup granulated white sugar

1 large egg

¼ cup dark molasses

½ teaspoon vanilla extract

cinnamon sugar: 1/3 cup sugar and 1/2 tsp of cinnamon mixed in a small bowl


In a medium bowl, mix together flour, ginger, cinnamon, cloves, baking soda and salt until well combined.

In mixer with paddle attachment, or using a hand mixer, on medium speed, beat butter and sugar until light and fluffy- about 1 minute.

Beat in egg, molasses and vanilla also on medium speed. Scrape down the bowl as needed with a rubber spatula.  Beat until all ingredients are well combined and no large lumps appear- about 1 minute.

Turn mixer speed to low and gradually add the flour mixture just until everything is combined and a soft caramel colored dough is present.  Do not over mix.

Wrap dough in plastic and let rest in the refrigerator for at least 2 hours but preferably overnight.

When ready to bake, preheat the oven to 350 degrees, take dough out of refrigerator and let it sit for about 10 minutes at room temperature.

Pinch off small amounts of dough and roll to about the size of a golf ball. Or if you are using a baking scale, measure balls of dough out to 1 1/2 ounces each.

Roll each ball in cinnamon sugar and place on a cookie sheet lined with parchment paper.

Place balls 2 1/2 inches apart on cookie sheet and bake for about 15 -17 minutes.  Cookies are done when they are set and slightly cracked on top.  Note: Cookies will puff up and then flatten.

Sprinkle cookies with just a pinch more of the cinnamon sugar and cool on a wire rack.

Note: Once measured out and formed into balls (and BEFORE rolled in cinnamon sugar), dough can be frozen for up to 6 weeks in an airtight, freezer-safe container or freezer-safe baggie, with parchment paper between the layers.  I like to double the batch, roll them all into balls, and freeze half of the recipe for a later use.  When ready to bake, roll balls in cinnamon sugar and bake as directed, adding a couple of extra minutes to the baking time.

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Holiday Gumbo!

I’ve been racking my brain trying to think of a great dish to serve at my Christmas party this year when it hit me… GUMBO!  It can feed A LOT of people, tastes delicious, and I can make it the day before, then heat it up just before my event- allowing me to actually ENJOY my own party rather than feel like the caterer.

Making Gumbo is really fun!  There’s a lot of prep work involved but what a great meal to prepare with family and friends.  (Also a great time to practice your Mise En Place technique: see Tip of the Month on the Home page.)

There are more recipes for Gumbo than there are food blogs and the folks of New Orleans take their Gumbo VERY seriously.  Being a “northerner”, I was hesitant to even attempt to make this dish until I came across “My New Orleans- The Cookbook” by John Besh.  If you are at all curious about Cajun cuisine, this book is for you.  I’m so inspired to make so many of these dishes!  What a wonderful Christmas gift this book would be for the chef in your life.

To make this recipe a little more “party friendly,” I’ll cut the chicken into smaller bite size pieces. You could also substitute chicken or turkey sausage for the smoked pork and andouille sausage.  This recipe can easily be doubled if you are looking to feed an army like I am!

Holiday Gumbo

Adapted (very little) from “My New Orleans, The Cookbook” by John Besh

“Throughout this book, I’ve had a great deal to say about making the roux that’s the base of our gumbo–and the other steps as well–but I’ll recap it here so that it can be useful every time you start to make our signature dish. Yes, there are other thickeners besides flour that folks use for making their roux, but to my palate, only a flour-based roux yields that traditional flavor. As for the fats in a roux, just about anything works. I love rendered duck fat, chicken fat, or lard, but canola oil works nearly as well.

I always heat the oil first and whisk the flour into the hot oil. Not only does this speed up the process; it yields that deep, dark chocolate-colored gumbo I love. I always add the onions first to the dark roux, holding back the rest of the vegetables until the onion caramelizes. Otherwise, the water in the vegetables will keep the onion from browning and releasing its sweet juices. I like to add file powder to the gumbo, then pass it at the table, too. Serve the gumbo hot with Louisiana rice; serve potato salad on the side, if you like.” –John Besh

Servings: 10-12 (generous portions)



1 cup rendered chicken fat or canola oil

1 cup flour

2 large onions, diced

1 large chicken, cut into 12 pieces

2 tablespoons Creole Spices (like Tony Chachere’s- found in the spice aisle at the grocery store)

2 pounds spicy smoked sausage, sliced 1/2 inch thick

2 stalks celery, diced

2 green bell peppers, seeded and diced

1 tomato, seeded and chopped

2 cloves garlic, minced

Leaves from 2 sprigs fresh thyme

3 quarts chicken stock

2 bay leaves

6 ounces andouille sausage, chopped

2 cups sliced fresh okra

1 tablespoon Worcestershire


Freshly ground black pepper

Filé powder

Louisiana hot sauce or Tabasco

4–6 cups cooked white rice


1. Make a roux by heating the chicken fat or oil in a large cast-iron or heavy bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.

2. Season the chicken with Creole Spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

3. Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, Chicken Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

4. Add the andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé and hot sauce at the table.

*Note to my readers: A word about the rice. You need to be very careful with rice being left out at a party as it rapidly grows bacteria and, if left out too long, can cause food poisoning.  If you’re not going to eat rice straight after you’ve cooked it, then you need to store it in the refrigerator as soon as possible, but definitely within four hours.  Another option, and what I will be using at my party, is a rice cooker.  This allows you to not only cook the rice, but it keeps it warm and you can hold it for hours- making it the perfect choice for a big party.  Any uneaten rice should be thrown out after three days in the fridge.

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How NOT to look like Santa’s stand-in this holiday season…


How do we food lovers indulge and have fun without paying the price of the dreaded holiday pounds at the end of the year? My New Year’s Eve little black dress will be VERY unforgiving should I go too far.

I decided to call on my dear friend and celebrity trainer Christine Hazelton to give us some tips.  Chris whips people like Matt Damon, Dane Cook, Sonya Walger, Thomas Jane, and yours truly into camera-ready shape right here in Los Angeles.

Here’s her advice for all of us:

1. Think eighty/twenty. Eighty percent of the time challenge yourself and make good choices, and twenty percent of the time allow yourself to color outside of the lines. Moderation is the key to long term success.

2. Eat slowly and stop when you feel ALMOST full, rather than eating until you feel “stuffed.”

3. Stop before you eat something and ask yourself. Is this worth it? Is this the best choice I can make right now?

4. Eat healthy before you go to a holiday party and decide that nothing tastes as good as being lean feels.  Keep repeating that to yourself.

5. Decide how you would like to look and weigh (body fat percent). Act as if you already weigh that amount NOW. How do you feel? How do you eat? How do you interact?

6. Make a contract with yourself and have a friend or your spouse sign it. Commit to certain rules for a given period of time -like having only a couple of bites of dessert at Christmas parties and/or completing a certain number of workouts over the holiday season. At the end of the contract period give yourself a reward (not food obviously) for completing the contract successfully. Only give yourself the reward if you complete the commitment.

7. Make a goal for January 1st rather than waiting to make a New Years Resolution. Write it down and place it somewhere visible along with a list of goals that you’ve accomplished in the past.  If you’ve done it before, you can do it again!

8. If you hear yourself say “Fu&% it!” when about to eat something, do the exact opposite of what you’re about to do!

Chris is also the creator of the amazing phone app BODYFATE: a fitness game that entertains and challenges you while getting you into the best shape of your life!  It’s a killer workout you can do anywhere, anytime.  I use it when I can’t get to the gym and I even use it at the gym as my “personal trainer” to help me with my workout.

Don’t let the characters in this cartoon fool you- this is one ass-kicking circuit workout! Featured in The New York Times, Men’s Fitness and ABC News, this app is like having your own personal trainer programmed right into your phone.

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Snowballs (Mexican Wedding Cakes)

I grew up calling these cookies “Snowballs” but you may know them by a few other names including “Mexican Wedding Cakes”,  “Russian Tea Cakes” and “Butterballs”.  These melt-in-your-mouth, shortbread like cookies are one of my favorite holiday cookie recipes.


Makes about 36 cookies


2 sticks unsalted butter, softened

2 cups confetioner’s sugar, sifted

1/2 teaspoon salt

2 teaspoons vanilla extract or vanilla bean paste

2 cups all-purpose flour

1 cup walnuts, pecans or almonds, toasted and coarsly chopped


In a standing mixer with paddle attachment or a hand held mixer, beat butter on medium speed until light and fluffy- about 3 minutes.

Add 1/2 cup of the confectioner’s sugar, the salt, and vanilla extract and mix until combined.

Turn mixer to low and slowly add the flour, followed by the nuts.  Mix until all ingredients are combined.  Do not overmix.

Divide dough into 2 disks, wrap in plastic and refrigerate for at least an hour and up to 2 days.

When ready to bake, preheat oven to 350 degrees.

Line cookie sheet with parchment paper.  Working with half of the chilled dough, pinch off a piece of dough – about 1 Tablespoon- and roll between your hands into balls.  Place balls on parchment lined baking sheets, 1 inch apart, and bake for about 18-20 minutes just until bottoms are light golden brown.  Lift one cookie up to check for doneness.

Remove cookies from oven and cool on the cookie sheet for 5 minutes.

Place the remaining confectioner’s sugar in a small bowl and drop warm cookies in one at a time and roll until completely covered with powdered sugar.

Cookies will keep at room temperature for about 2-3 days but can be frozen in a freezer-safe container for about 2 months.  Re-sugar cookies before serving.

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Auntie Kate’s Cream Cheese Cherry Cookies

If I get my baking talents from anyone, it’s definitely my Aunt Kate.  This is her recipe and these cookies were my favorite as a little girl.  I still remember dangling from my auntie’s bellbottomed pant leg begging her to make these whenever she came to visit.  As I got older, we made them together.  She shared with me what would become my most treasured recipe.

A few years ago, my aunt passed away quite suddenly and unexpectedly.  She was my second mother and words cannot express how much I miss her everyday.

When I make her cookies now, I can feel her over my shoulder, going through the steps and making them with me.  I’m transported back in time to conversations we had, her gigantic laugh and her brilliant smile that could light up any room.  Food and cooking is something that truly connects us to the people we love, even when they are no longer with us.

Of all the memories I have with my aunt, and there are many of them, it’s when I make these cookies that I feel closest to her.  And now I share this recipe, and the abundance of love that comes with it, with you.  Happy Holidays, Xoxo, J

Auntie Kate’s Cream Cheese Cherry Cookies

Servings: About 4 dozen


2 cups all-purpose flour

1/4 teaspoon salt

1 cup unsalted butter, softened (not runny or whipped)

8 ounces cream cheese, softened (not whipped)

about 2 cups powdered sugar

2 jars (12 -14 ounces each) of maraschino cherries


In a small bowl, mix together flour and salt.  Set aside.

In a large bowl with electric mixer, cream butter and cream cheese until light and fluffy.

Add flour mixture to butter and cream cheese and blend in just till combined.  Don’t overwork the dough.

Form dough into a ball and flatten into a disk about 2 inches thick.  Wrap in plastic and chill in the refrigerator for at least 1 hour.

Roll out dough to 1/8 inch thickness on a cutting board or flat surface sprinkled with powdered sugar.

Using a ruler for accuracy, cut dough into 2×2 squares with a knife.

Place 1 maraschino cherry in the center of each square and fold 2 sides so that they meet and cover the cherry.  Be sure to secure dough to prevent opening up during baking.

Bake at 375 degrees on a cookie sheet lined with parchment paper for about 10 minutes or until bottoms are just lightly browned.  Do not over-bake.

Let cookies cool on a wire rack.

When completely cooled, sprinkle cookies with powdered sugar.

Baked cookies can be stored frozen for up to 3 months sealed in an airtight, freezer safe container or freezer safe baggie.

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The Ultimate Chocolate Chip Cookie

I think this is the most exciting time of the year for any baker and I’m gearing up to share lots of goodies with you this month!  I thought we’d kick off the holiday season with THE recipe that every baker should have in his or her bag of tricks: The Chocolate Chip Cookie.  I’m not exactly sure how many different recipes I’ve tried for this classic cookie over the years, but I know it’s in the triple digits.  I was delighted when I came across this article by David Leite in The New York Times, featuring some amazing tips which have led me to what I believe is, The Ultimate Chocolate Chip Cookie!

Secrets to this recipe?  Let the dough rest for (no this is not a misprint) 36 hours, buy the best quality of chocolate you can afford and serve them warm, right out of the oven.

I like to double the batch, roll them all into balls and then freeze half for a later use. You’ll look like a rockstar when last minute guests show up and you break out these warm cookies in a matter of minutes!  The dough keeps for about 6 weeks in an airtight, freezer-safe container or freezer-safe plastic storage bag with parchment paper in between the layers. When ready to bake, place frozen dough balls on a cookie sheet lined with parchment and add on a extra couple of minutes to the baking time.

Great news for my gluten-free friends!  Shauna James Ahern (of Gluten-Free Girl and the Chef) has adapted this recipe into an amazing gluten-free version.  You can find it here.

The Ultimate Chocolate Chip Cookies

Adapted from David Leite via The New York Times

Time: 45 minutes (for 1 6-cookie batch), plus 36 hours for chilling

Servings: 1 1/2 dozen 5-inch cookies.



2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds (about 3 1/2 cups) bittersweet chocolate disks or fèves, at least 60 percent cacao content (see Note)

Sea salt


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.


Valrhona feves can be found at Whole Foods and also online here.

Jacques Torres Chocolate disks are sold online here at a great price (though I’m not loving the high shipping fees.)

E. Guittard disks also work nicely and can be found at Sur La Table.

If you can’t find any of the above chocolate, use the largest disks you can find.  In an absolute pinch, I’ve used regular semi-sweet chocolate chips and I can assure you, you’ll still find they don’t last more than a few moments out of the oven. ;)

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‘Tis the Season…

christmas tree lucy

Last night was spent trimming the Christmas tree with family and friends along with a throwback meal from the 80′s. Chicken Marbella is probably the most popular dish to come out of the beloved Silver Palate Cookbook.  A superb (mostly make ahead) dish when you need to feed about 10 people (although it can easily be halved) this meal is the perfect crowd pleaser and one you may remember from your parents dinner parties.

Here’s my version for a whole new generation of cooks who may not know about this iconic dish.  I served my chicken over cous cous with a side of broccolini with olive oil, balsamic vinegar and fleur de sel.

chicken marbella


Adapted from The Silver Palate Cookbook
Serves about 10-12 people
Recipe can be divided for a smaller crowd


About 8 lbs chicken thighs and legs, skin on

1 head of garlic, peeled, minced or finely puréed

2 Tablespoons fresh oregano, chopped fine or puréed with garlic

salt and pepper, to taste

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes (can substitute dried apricots or figs)

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of the juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or fresh cilantro, chopped fine


In a large bowl, combine chicken thighs and legs, garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.  Mix well, cover tightly and marinate in the refrigerator overnight.

Preheat oven to 350 degrees.

In a large roasting or baking pan, arrange chicken in a single layer (you may need to use two pans to fit all the chicken pieces.) Spoon marinade over the chicken evenly.  Sprinkle chicken evenly with brown sugar and finally pour the white wine around the pieces.

Bake for about 1 hour until chicken is cooked through.  Juices should be clear (not pink) when pricked with a fork.

Transfer chicken pieces, prunes, olives and capers to a serving platter.  Spoon a few tablespoons of pan juice on top of chicken, then sprinkle with chopped parsley or cilantro. Pour remaining pan juice into a small dish or sauceboat and serve alongside the chicken platter.

I like to serve this dish hot over cous cous, mashed potatoes or rice.  But it also makes a great meal at room temperature.

chicken marbella




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Leftover Day: Cranberry Margaritas!!!

cranberry margarita

What to do with all that leftover cranberry sauce?  It will keep for two weeks in the fridge so don’t throw it away too soon!  Stir it in your oatmeal, swirl into greek yogurt, spread it on some toast.  And for something really fun, try these easy margaritas.

*Note: You can omit the tequila for your non-alcoholic friends and kids.

Cranberry Margaritas

Makes 2 drinks over ice


4 Tablespoons cranberry sauce (you can also use cranberry jelly)
2 ounces orange juice
2 ounces tequila
1 ounce fresh lime juice
limes wedges for garnish


Fill a cocktail shaker 3/4 of the way full with ice. Add cranberry sauce, orange juice, tequila and lime juice. Cover shaker and shake for 30 seconds. Strain into a cocktail glass over ice.  Garnish with a lime wedge.
*For a salt rim: Spread about 2 tablespoons of kosher salt on a saucer. Run a lime wedge over the rim of cocktail glass to moisten. Then dip rim into salt to coat.

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