We already know TSwift is really, really good at so many things, from decorating her apartment to throwing birthday parties to ruling couples’ shots on Instragram and much more. We also happen to know that she bakes like a boss (we imagine with her supermodel BFFs Gigi Hadid and Karlie Kloss by her side!). She recently revealed that her go-to chocolate chip cookie recipe is from Food Network favorite Anne Burrell, who she tweeted at last Wednesday: “@chefanneburrell saw you in my mentions & wanted to let you know that your chocolate chip cookie recipe was a real turning point in my life.” And we know if Tay-Tay likes it, we will too. So grab a spatula, crank up the tunes and get to baking, y’all!


Anne Burrell’s Chocolate Chunk Oatmeal Cookies


— 2 cups all-purpose flour

— 1 tsp. baking powder

— ½ tsp. kosher salt

— 1 cup rolled oats

— ½ tsp. cinnamon

— ½ lb. (2 sticks) unsalted butter, at room temp, plus more for greasing

— 1 cup packed dark or light brown sugar

— ½ cup granulated sugar

— 1 tsp. vanilla extract

— 2 large eggs

— 12 oz. block dark chocolate, coarsely chopped

— 1 cup walnuts, coarsely chopped (optional)

— coarse sea salt


1. Preheat the oven to 350°. Butter a baking sheet.

2. In a small mixing bowl, combine the flour, baking powder, kosher salt, rolled oats and cinnamon.

3. In a large mixing bowl, combine the butter, brown sugar and granulated sugar. Using an electric hand mixer, beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Add the eggs one at a time and beat until well combined.

4. Using a rubber spatula, gradually add the flour mixture into the butter-sugar mixture. Mix until just combined. Fold in the chocolate and walnuts, if using.

5. Spoon tablespoon-sized balls of dough onto the baking sheet, leaving about 2 inches between the dough balls. Bake the cookies for 12 to 13 minutes or until just beginning to color.

6. Remove the cookies from the oven and sprinkle each one with a few grains of sea salt (Note: It’s really important to do this while the cookies are hot so the salt sticks). Let the cookies cool for a couple minutes, then transfer to a cooling rack. Repeat with the remaining dough. (Makes about 3 dozen cookies.)


Swift — who seems to be good at just about everything she puts her mind to — even recently went to Ina Garten’s for a cooking lesson for Food Network Magazine. We have just one question though: When does she have the time to do all this?! Keep on keepin’ on, Tay. We love everything you do.

What’s your favorite cookie recipe? Tell us in the comments!

(Photos via Anne Burrell and @kellyosbourne)