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Almost Famous Amos Cookies

Posted: April 17, 2015

I’m a Famous Amos cookie junkie. Especially the no-nut chocolate chip version. That way, I could enjoy the sweet, chocolatey, buttery goodness in every bite. While it is tempting to “up-size” the purchase (100 g free for every 300 g purchased), I was disciplined enough to buy no more than 100 g each time.

Anyhow, I’ve been meaning to try out this “Almost Famous Amos Cookies” recipe for the longest time, not sure why I waited so long. Do they really taste like the real FA cookies? In my honest opinion, I would say about 80% alike. The cookies smelled great and the texture was super crunchy. However, the hint of caramel butter flavor is still a little mellow.

Let me know what you think and if you have a better recipe, I’d love you to share with me! 

 

Ingredients:
2 ½ cup (300 g) self-raising flour
8 oz. (250 g) unsalted butter – softened at room temperature
3/4 cup (150 g) dark brown sugar
1/2 cup (113 g) caster sugar
1/2 tsp salt
1/2 tsp coffee oil / emulsion
1 large egg
1 tsp vanilla extract
1/4 cup (25 g) instant oats – grind to powder in blender/food processor
1/4 cup (25 g) ground almond powder
1 ½ cup (250 g) semi-sweet chocolate chips

Makes 80 – 100 cookies (depending on the size)

Recipe source: Victoria Bakes (with slight modifications)

ingredients for Almost Famous Amos Cookies

The line up.

 

Beat the egg with coffee emulsion and vanilla extract in a small bowl, cover with cling wrap and let it infuse for at least 2 hours or overnight in fridge. Bring to room temperature before to use.

how ot make bearnakedfood Almost Famous Amos Cookies

how to make bearnakedfood Almost Famous Amos Cookies

 

Preheat oven to 160°C/320°F. Beat the softened butter, salt and sugar in a large bowl until light and fluffy.

how to make bearnakedfood Almost Famous Amos Cookies

You could use an electric handheld mixer.

Add in egg mixture, ground oats and ground almond. Mix well.

how to make bearnakedfood Almost Famous Amos Cookies

how to make bearnakedfood Almost Famous Amos Cookies

 

Pour in the chocolate chips and mix until well distributed. Lastly, sift in the flour and fold into the mixture.

how to make bearnakedfood Almost Famous Amos Cookies

how to make bearnakedfood Almost Famous Amos Cookies

How easy is that? 😀

For small cookies – use a small teaspoon and scoop the dough. Drop the dough onto a baking tray lined with baking paper. Place them slightly apart and bake for 20 mins or until golden brown.

how to make bearnakedfood Almost Famous Amos Cookies

The smaller they are, the crispier they’ll become. 😉

For large cookies – use a tablespoon and scoop the dough. Follow the same steps above and bake for 27 – 30 mins or until golden brown.

Drop the dough onto a baking tray lined with baking paper. Place them slightly apart and bake for 20 mins or until golden brown.

how to make bearnakedfood Almost Famous Amos Cookies

how to make bearnakedfood Almost Famous Amos Cookies

 

Once they are done, place them on a cooling rack to cool completely. Store in air tight containers. They actually taste even better the next day as the flavors develop further.

BearNakedFood Almost Famous Amos Cookies

BearNakedFood Almost Famous Amos Cookies

BearNakedFood Almost Famous Amos Cookies

BearNakedFood Almost Famous Amos Cookies

 

4.6 from 8 reviews
Almost Famous Amos Cookies
 
Prep time
Cook time
Total time
 
Recreate Famous Amos cookies in your own kitchen!
Recipe type: Baking
Cuisine: Western
Serves: 80 - 100 cookies
Ingredients:
  • 2 ½ cup (300 g) self-raising flour
  • 8 oz. (250 g) unsalted butter – softened at room temperature
  • ¾ cup (150 g) dark brown sugar
  • ½ cup (113 g) caster sugar
  • ½ tsp salt
  • ½ tsp coffee oil / emulsion
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup (25 g) instant oats - grind to powder in blender/food processor
  • ¼ cup (25 g) ground almond powder
  • 1¼ cup (220 g) semi-sweet chocolate chips
Full instructions:
  1. Beat the egg with coffee emulsion and vanilla extract in a small bowl, cover with cling wrap and let it infuse for at least 2 hours or overnight in fridge. Bring to room temperature before to use.
  2. Preheat oven to 160°C/320°F. Beat the softened butter, salt and sugar in a large bowl until light and fluffy. Add in egg mixture, ground oats and ground almond. Mix well. Pour in the chocolate chips and mix until well distributed. Lastly, sift in the flour and fold into the mixture.
  3. For small cookies – use a small teaspoon and scoop the dough. Drop the dough onto a baking tray lined with baking paper. Place them slightly apart and bake for 20 mins or until golden brown.
  4. For large cookies – use a tablespoon and scoop the dough. Follow the same steps above and bake for 27 – 30 mins or until golden brown.
  5. Once they are done, place them on a cooling rack to cool completely. Store in air tight containers. They actually taste even better the next day as the flavors develop further.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

107 thoughts on “Almost Famous Amos Cookies

  1. Hi Rachelle,
    These cookies look yummy. Can’t wait to try.
    I do not have coffee oil/ emulsion. What can I replaced it or can I omit it?
    Melissa

  2. Made a batch of healthier version mixing yours and atkins recipe – turns out fantastic, still nice and crispy
    2 ½ cup (300 g) self-raising flour – replaced with 3 cups Red Mills almond flour + 2 tsp of baking soda
    ¾ cup (150 g) dark brown sugar – replaced with Coconut sugar
    1/4 cup (25 g) instant oats – replaced with Red Mills wheat bran
    1/4 cup (25 g) ground almond powder – Took this out.

    Thank you so much! loving the recipe!

  3. Hi Rachelle,
    Happy New Year.
    Can I add some cocoa Powder to make it a chocolate cookie? How much would that be?
    Thanks
    jacqui

    1. Hi Jacqui, a very Happy New Year to you too. Sure, you can. You could sift about 2/3 cup (65 g) of cocoa powder together with the flour. Good luck and let me know how it goes. :-)

    2. Thanks for your reply Rachelle.
      Can I omit the grounded oats and replace that with cocoa powder?
      Realised I don’t have instant oats with me.
      Would rolled oats work the same?
      Thanks much.
      Love the Hokkien Frued Meatballs. Made them yesterday.

      Jacqui

      1. The texture of rolled oats will differ slightly from instant oats but that should work too. Ooh, I made the meatballs over Chinese New Year too. 😀

  4. Hello! Thanks for ur recipe!! It taste really good and I’ve been baking them for a few times already! But can I check if I can bake 2 trays at a time? I’m worried that the bottom tray might be blocked from the heat from the tray above? Thank u! :)

    1. So glad you like it! Yes, I tried baking two trays at one time and they turned out well. I did rotate the pans once halfway through baking to ensure they were baked evenly.

  5. Hi Rachelle, do you mind showing a picture of the ground almond powder, just to make sure i get the right one 😉 Tks in advance

          1. Hi Rachelle, the cookies turned out very crunchy like FA! Tk u so much for the recipe!
            Just wanna check is the dough suppose to be sticky to the hand type? Did you actually roll it or just scoop it with teaspoon onto the baking paper?

          2. Yay! That’s great. Its supposed to be slightly sticky. I used a teaspoon. If you find it too sticky, you could pop in the fridge for 25 mins to firm up. :-)

  6. Hi Rachel, finally tried your recipe and I really love the texture! It really similar like famous amos’! ☺️☺️ I’ll like to ask though if I can omit the coffee emulco? Must I replace the amount with vanilla essence if do? Can I also check if the cookie actually feels soft when out of oven and harden once cooled? If I follow the look of golden brown, I notice it’s abit soft so I baked them longer than 20mins. But just wondering if this is normal? Thanks! – kissy

    1. Hi Kissy, I like them alot too! The coffee emulco gives the cookies that “caramelized” flavor similar to Famous Amos. If you omit it, I’ve no doubt it will still taste good. You are right – the warm cookies will be slightly soft but should crisp up once cooled. I like to make them into small bite size pieces, they bake faster and stay crispier. Depending on the size of the cookies, you might have to bake them longer. :-)

  7. hi, i tried baking the cookie yesterday. the first batch turns out well. color was golden brown as shown in your picture. However my 2nd and subsequent batch turns out brunt and color was horrible dark brown near to black. Not sure whats wrong that cause this. My oven was still set at 160degree.

    1. Hi Shan, I’m so sorry to hear that! :-( I believe the oven temperature was too high or the cookies were baked too long. Different ovens temperature vary and sometimes, you might have to adjust the temperature or timing accordingly. It is good to keep an eye on your baked goods every 10 mins to make sure they are not browning too fast.

  8. Hi Rachel, I have made the cookies yesterday afternoon. My cookies were soft and ‘lao hong’. Not sure where goes wrong. May I know which type of sugar – brown or caster will make the cookies crispy? I baked at 160 degrees for 23 minutes. Thanks

  9. Hi, I am trying out the recipe in the afternoon. Another question, the for step “Beat the softened butter, salt and sugar in a large bowl until light and fluffy”. Can I use a spoon to mix the butter salt and sugar? Thanks

    1. Hi Joyce, sorry for the late reply! There are two purposes in beating the butter and sugar together. 1st – it is to allow most of the sugar to dissolve and incorporate into the butter so the taste of the cookies will be even. 2nd – it helps to create a lighter texture in your cookies. You could mix with a wooden spoon as well,that will just take more arm strength and time. Without the coffee emulco, the cookies will probably not have that signature Famous Amos caramel aroma. :-)

  10. Hi Rachel, Can I omit the coffee emulco, cos I don’t have it? Will the texture/taste of the cookies be affected? Thanks

  11. Hi Rachel,
    Can I choose not to grind the oats? Just mix it into the cookie dough as it is? Your thoughts.
    Jacqui

  12. Hi, I do not have almond powder so can I substitute all purpose flour for it? I’ve read on the internet that almond flour (powder) requires more egg or binding agent. Is it okay if I substitute it as 1:1 all purpose flour and an extra egg?

    Also, can I substitute caster sugar for dark brown sugar as I don’t any any? 😅

    1. Hi Bee! You could omit the almond powder without any substitution. You could use solely dark brown sugar and that will result in deeper flavored chewy cookies. Do note it will differ from the texture of Famous Amos.

  13. The cookies taste yummy but why is it that they lose the crunch after awhile ( less than a day). It was crunchy when it was cooled then it turned soft the next day morning. I store in air tight containers.

    1. Hi Daphne, I faced the similar problem before and I suspect it could be due to the size of the cookies. The larger they are, the longer they need to bake in the oven to achieve their crunchy texture and stay so after. So you might have to adjust the baking time accordingly. Also, did you let them cool completely before storing? If the cookies are not completely cooled, moisture will be trapped inside causing them to lose their crunchiness. Perhaps you could try baking the softened cookies again in the oven for 10 mins. :-)

  14. Tried making these cookies with the coffee emulsion substituted with some Nescafe powder and they turned out well. This is an excellent recipe.

  15. I used this recipe without the coffee emulsion and oats. It tastes like 60% FA. I am gonna try to add these two ingredients to see if it will be more like FA cookies. This is really a Great recipe. Thanks Rochelle!

  16. Hi, I would like to bake cookies using your recipe for a friend who’s vegetarian. is it okay for me to remove the egg from the recipe? thanks.

      1. thanks for your reply :)
        im new to baking, not too sure of how egg affects the cookies.. u able to advise pls? thanks!

        1. Eggs act as a binding agent for the ingredients and also provide structure to the cookies. In this case, the recipe only requires the use of 1 egg so you could omit it, except the cookies will be more crumbly. Personally, I’ve not tried it before but I know if you want to substitute 1 egg, you could use: 2 tbsp water + 1 tbsp oil + 2 tsp baking powder. :-)

          1. thanks very much for your advice! i will let you know the end result after I’ve baked the cookies without egg. :)

          2. hihi!! I’ve tried baking these cookies using the egg replacement recipe. turns out well!! i felt that the dough was a lil too moist and oily initially, but the end product was good! :) thanks so much for sharing!

  17. Hi, I’ve try baking the cookies and is taste delicious. I’ll try out your pandan chiffon cake recipe soon. Thank you for sharing the recipe.

  18. Possible to omit the instant oat as I do hv a food processor? For the almond powder, can I grab it from the super market ? Thks

    1. Hi Ally, sure you could omit the almonds but there will be a decrease in the crunch factor. I’ve not tried substituting with oats with Nestum cereal but theoretically, it should work. Use those that come in a tin rather than the 3-in cereal drink. Give it a try and let me know. :-)

  19. Hi Rachelle, can I reduce the amount of sugar used for this recipe? Will it affect the crispness of the cookies?

  20. Hi Rachelle. I tried making this recipe but the cookies turned out a bit flat. How do I improve on this? Thank you

    1. Hi Sandy, was the butter too soft? It could result in the dough being too runny and hence, flat cookies. The texture of the cookie dough should be like in the above pic. You should be able to handle it and not feel wet and runny. If that happens, just pop the dough into the fridge for 15 – 20 mins to firm up before rolling them. Hope this helps.

    1. Hi Kai, you could but for every 1 cup of cake flour, you’ll need to add 1&1/2 tsp baking powder and 1/4 tsp salt to it. As the cake flour is softer and have a lower protein content,it will likely produce a more delicate texture to the cookies.

      1. Thanks! Sorry but I have another question. What can I use instead of coffee emulsion because I can’t find it!

      2. Thanks!! Sorry but I have another question. Can I use something else to substitute coffee emulsion?

  21. May I know what the coffee emulsion is for? And any idea why we have to wait 2 hours before mixing? Because I made the cookies and found the fragrance a little too strong, and I feel Famous Amos cookies don’t exactly have a coffee smell. It still tasted delicious though!

    Another thing is I substituted the instant oats with oat bran (I know, it isn’t a good substitute haha!). It was still crispy even though I didn’t use instant oats…so I was wondering if instant oats really do make a difference.

    Thanks!

    1. Hi Joni, waiting time is to make sure the eggs are infused with the emulsion. The combination of the coffee emulsion and brown sugar is supposed to mimic that “caramel” scent. :-) Yeah, looks like oat bran works well too!

  22. Hi SL, thanks for your suggestion. This method I have been doing it all the time with non printer website though^^

  23. Great to know that you are going to have a printable version soon Bearie. Looking forward to it and thanks for your hard work :)

  24. Hi!

    Can I replace the emulco with coffee extract? Although what I have is kinda liquid. Always wanted to try this recipe I seen floating around the internet. Shall find time…..

    Thanks for sharing. Lovely blog and step-by-step photos :)

    Regards
    SL

    1. Hi SL! Nice to hear from you. :-) You could use coffee extract but I suspect the flavor might not be that intense. You might have to use more as well. Let me know how it goes!

  25. Hi Bearie^^, enjoy reading recipe from your site, but too bad I can’t find printable version for all of your recipe. Is it possible to have it in printable version? Thank you :)

    1. Hi Julia,

      may I suggest that you copy the instructions at the bottom to a Word and just print from there. :)

      Regards SL

  26. Hi, can i use brown sugar entirely? may i know why there s a mixture of caster sugar and brown sugar in the recipe? does it make a difference? thank u

      1. Can i change self raising flour with plain flour? Does it make any differences? Should i add on anything when im not using proper flour?

        1. Hi Snsh, self-raising flour contains rising agent so it is different from plain flour. You could add 2 tsp baking powder + 1/2 tsp salt to the plain flour and sift them together.

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