I am an ardent fan of Famous Amos. Every time I walk past a Famous Amos shop, I would go crazy over it. Sometimes, I smell it before I see the shop and I would inadvertently walk towards it. I am sure many of you could relate to this as well. Haha! Famous Amos is my favourite cookie and hence, when I saw that someone had a recipe for Famous Amos-like cookies, I knew I had to try making some. Are your hands getting itchy to bake like mine too? If yes, master this simple recipe and make some cookies just in time for Christmas!
Recipe with Pictures
Makes about 90 medium sized cookies
Ingredient list:
- 250g of self-raising flour
- 2.5g of baking soda
- 160g of butter (recipe calls for unsalted butter with the addition of a pinch of salt but I used salted butter instead)
- 100g of brown sugar (recipe calls for 120g)
- 10g of caster sugar
- 1 egg (my eggs weigh about 65g each)
- ¼ tsp of chocolate emulco
- 120g of chocolate chips (adjust according to own preference)
- 60g of macadamia nuts (Other types of nuts can be used as well. Just adjust according to own preference)
My Oven Settings:
160°C; top and bottom heat with fan mode; about 15 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Sift flour with baking soda.
2. Cream butter, brown sugar and caster sugar till blended.
3. Beat in egg and then add in chocolate emulco and mix well.
4. Mix in the flour/baking soda mixture till well combined.
5. Fold in chocolate chips and nuts.
6. Spoon and shape the cookie batter into balls on to the baking tray. (You may also use mini ice cream scoop to save time and get cookies of a uniformed size)
7. Bake in a preheated oven at the settings mentioned above or until the cookies turn a pretty golden brown.
8. Cool on cooling rack and keep in airtight container after that.
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Makes about 90 medium sized cookies
Ingredient list:
- 250g of self-raising flour
- 2.5g of baking soda
- 160g of butter (recipe calls for unsalted butter with the addition of a pinch of salt but I used salted butter instead)
- 100g of brown sugar (recipe calls for 120g)
- 10g of caster sugar
- 1 egg (my eggs weigh about 65g each)
- ¼ tsp of chocolate emulco
- 120g of chocolate chips (adjust according to own preference)
- 60g of macadamia nuts (Other types of nuts can be used as well. Just adjust according to own preference)
My Oven Settings:
160°C; top and bottom heat with fan mode; about 15 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Sift flour with baking soda.
- Cream butter, brown sugar and caster sugar till blended.
- Beat in egg and then add in chocolate emulco and mix well.
- Mix in the flour/baking soda mixture till well combined.
- Fold in chocolate chips and nuts.
- Spoon and shape the cookie batter into balls on to the baking tray. (You may also use mini ice cream scoop to save time and get cookies of a uniformed size)
- Bake in a preheated oven at the settings mentioned above or until the cookies turn a pretty golden brown.
- Cool on cooling rack and keep in airtight container after that.
Comments:
Things to note:
- The author used bottom heat with fan mode but as my oven did not have this mode, I used top and bottom heat with fan mode instead.
- The cookies will expand slightly during baking. The author mentioned chilling the batter in the fridge for about 10 minutes before baking to reduce the spreading and I think it did help a little.
- Although it is not stated, I did not grease the pan nor line any baking paper on the pan before baking it and the cookies still turn out great! They are easy to remove once they have cooled down slightly. However, they will stick to the pan and are harder to remove if you wait till after they have cooled down completely.
These are the best cookies I have ever made. They smell and taste heavenly! Try this recipe now and make them just in time for Christmas. Enuff said! I am going to munch on more cookies now!!!
Recipe Source: http://bakingscorner.blogspot.sg/ (Joey Foo’s Famous Amos-like Cookies)
