The cookies look a lot like the ones that Swift claimed were “a real turning point” in her life. In 2015, Swift Tweeted at chef Anne Burrell, who created the recipe, and thanked the chef for bringing them into her life.
Swift is a proven kitchen master, though she hasn’t been posting too many culinary-centric Instas recently. We bet that going on a world tour takes up a lot of time, so we forgive her.
Here are just a few of of our favorite Swift-as-Top-Chef moments.
While we’re not positive that the cookies Swift whipped up Tuesday night were from her favorite recipe, we have a hunch that they were. We now present to you the cookie recipe that changed her life.
Chocolate Chunk Oatmeal Cookies
Makes about 4 dozen
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 batter-sugar mixture. Mix until just combined. Fold in the chocolate and walnuts, if using.
5. Spoon tablespoon-size 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 … 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.
— Maria Yagoda, @mariayagoda