Chocolate Chip Cookies

Growing up in a Vietnamese household, I got to eat many tasty Vietnamese dishes. However, Vietnamese are not big on baked goods, specifically cookies; the Vietnamese do like their pandan or cassava flavoured cakes though! I never baked cookies growing up and do not have family baking recipes or traditions passed on from generation to generation. So I got a lot of my favourite baking recipes from my old roommate, and this one is no exception.



I like these cookies because they are soft and chewy on the inside. They are very easy to make, no need for a mixer. I just used a fork! They also freeze very well and are really good, quickly zapped in the microwave.

Chocolate Chip Cookies - makes about 30
I made these recently and did not find the cookies looked like how they should. They were more cluster-like and not flat enough. On the second batch, I realized that flattening them a little helps a lot. I do not remember doing this previously but it works!

* ½ cup butter, unsaled and softened (margarine works too)
* ⅓ cup sugar
* 1 egg
* 1 tsp vanilla extra
* 1 cup flour
* ⅓ cup oatmeal
* ½ tsp baking soda
* ¼ tsp salt
* chocolate chips, as much as you want

Mix the wet ingredients (first 4), until the butter is in small pieces.
Mix the dry ingredients (next 4) in a separate bowl.
Add the dry ingredients to the wet ones and mix.
Add chocolate chips and mix again.
Spoon tablespoons of cookie dough onto parchment paper.
Flatten each (optional) to obtain thinner cookies.
Bake for 8-10 minutes at 350F.
Cool cookies on a rack.
Tada!

Mixing the wet ingredients.

Dry ingredients and cookie dough.

Spoonfuls of cookie dough (these were not flattened) and cookies being cooled (these had been flattened).

Plateful of chocolate cookies only requires a glass of milk!

Nice and chewy on the inside.