Store-bought chocolate chip cookies are a tried-and-true classic, but you can easily transform them into a no-bake dessert with precious few other ingredients.

During those blazing summer months when your air conditioner is working overtime, easy no-bake desserts are your best friend.

Chewy and gooey, not too sweet, with crispy edges and a hint of salt are key characteristics that L.A. Times readers want in a chocolate chip cookie. This recipe is all of that and more.

Bake the cookies on the center rack, one sheet at a time, for 18 to 20 minutes, or until the edges are golden and the centers no longer look wet. The cookies will puff up but will settle as they cool.

Soft + Chewy Chocolate Chip Cookies (unpeeledjournal.com) 1 ⅔ cups rolled oats, ground into flour in food processor. 1 ½ cups all-purpose flour. 1 teaspoon baking soda. ¾ teaspoon baking powder.

Preparation 1. Heat the oven to 350 F. Line two baking sheets with parchment paper. 2. In a large mixing bowl, whisk the shortening into the warm melted butter until the shortening is mostly melted.

Big Chewy Cookie is the closest in flavor to the original Chips Ahoy! cookies fans know and love. This version is soft-baked, just like the OG, and features chocolate chips four times the size of ...

Lexington’s best flat chocolate chip cookie. If a soft and chewy cookie is what you need to bring back childhood memories of fresh-baked deliciousness, then head over to National Avenue.