Here’s what I’m going to tell you: if you don’t know how to cook by the age of 30 – learn. Fast. Do one of those Blue Apron delivery systems (or FreshBox, or Purple Carrot. Any. There are lots.) They send you the pre-measured ingredients and recipe. It’s a good start.

Also, stop presenting pre-made cookies that came from dough you bought at the store as some masterpiece (remember when Cher burnt the whole roll of dough in Clueless?) Start simple with some real baking recipes. Follow them to the T. If you don’t know what something means, Google it. Baking is literally all about following the recipe. No surprises.

So, here. I’ll share a chocolate chip cookie recipe that I have refined over the years. It started with the Doubletree recipe but has morphed into something even better. They’re crisp on the outside and soft on the inside. They’re jam-packed with Ghirardelli chips and I swear to you, they are a crowd-pleaser.

(Best) Chocolate Chip Cookies

  • 1/2 c. rolled oats (instant is fine)
  • 2 1/4 c. all-purpose flour
  • 1 1/2 t. baking soda
  • 1 t. salt
  • 1/4 t. cinnamon
  • 1 c. butter, softened
  • 3/4 c. brown sugar, packed
  • 3/4 c. granulated sugar (that’s the regular kind for those that aren’t bakers)
  • 2 T. powdered sugar
  • 1 1/2 t. vanilla
  • 1/2 t. lemon juice
  • 2 eggs
  • 1 1/2 c. semi-sweet Ghirardelli chips
  • 1 1/2 c. milk chocolate Ghirardelli chips
  • 1 1/2 c. chopped walnuts (optional. usually I just add more chips instead)

1. Pre-heat oven to 350. *If cookies are burning, reduce temp to 325. I usually do mine at 325 for 18-ish minutes to be safe, but all ovens are different.

2. Grind oats in food processor or blender until fine.

3. Combine oats with flour, baking soda, salt and cinnamon in medium bowl.

4. Cream together butter, sugars, vanilla and lemon juice in another medium bowl with a mixer. Add the eggs and mix until smooth.

5. Stir the dry mixture into the wet mixture and blend well.

6. Add the chocolate chips and nuts to the dough and mix by hand until well blended.

7. Chill dough at least six hours – best overnight. (sometimes I cheat and chill only 2 hours)

8. Spoon rounded 1/4 cup portions (or a little less, experiment until you’re happy with size) onto a cookie sheet lined with parchment paper. Place the scoops about 2 inches apart. Bake in a 350-degree oven for 16-18 minutes (or 325 for 17-19) or until cookies are light brown and soft in the middle. Store in a sealed container.

And seriously, that’s it. They’re beautiful, tasty, and will make you look like a master baker.

^ha. I said “master baker”. You know what that sounds like? I’m not a real adult.