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)
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.
Preheat oven to 160°C/320°F. Beat the softened butter, salt and sugar in a large bowl until light and fluffy.
You could use an electric handheld mixer.
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.
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.
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.
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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Rachelle
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