copycat famous amos cookies

I have never been a cookie fan. It was only in recent years that I have started eating soft-baked cookies like this, this, this and this. I quite like the crispy-the-edges-and-chewy-in-the-middle thing going on there.

My kids, well, they’d eat the cookies but they are not mad, mad about them.

The other day, I finally caved and made a batch of these copy Famous Amos Cookies. Fake because well, no one really knows the real recipe since it is a secret. But as far as copies go, this is one good copy.

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My kids have been begging for cookies on a daily basis now. They don’t get a cookie every time they ask for one – we are quite strict about handing out sweets at home – but I have never seen them ask for cookies with such regularity either.

These cookies are crunchy but not going-to-crack-your-teeth hard. They are crumbly. In other words, they smell and taste exactly like Famous Amos cookies. It really is no wonder my kids are hooked.

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And if you are running for your kids’ favorite parent award, here are in the instructions on how to make these cookies!

In a mixing bowl, add butter, shortening, caster sugar and brown sugar. I didn’t adjust the sugar this time round but feel free to add/take out as you see fit. You can substitute the shortening with butter, but if your cookies are not like Famous Amos’, well, you will know why that is!

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Beat this until the mixture turns light and fluffy.

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Into this, add the egg and vanilla extract. Mix until combined.

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Add the dry ingredients in two batches and mix until just combined.

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Finally, add the chocolate chips – I used two types of chocolate here. One will hold its shape after baking and the other gets melty. You can use which ever type of chocolate chips you like.

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Use a spatula to fold the chocolate chips into the cookie dough.

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Because the dough was quite soft, I chilled it for 15 minutes before using, but you can skip this step if you wish.

Use an ice-cream scoop to dish out the cookies onto a lined cookie tray. I love my Tovolo Baking Mat which does not require any greasing. It is non-stick and is super easy to clean and store! I used a medium scoop (1.5 tablespoons) and baked the cookies for 15 minutes. If you want smaller cookies, use a small ice-cream scoop (2 teaspoons) and bake for about 8-10 minutes.

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These cookies will spread as they bake so remember to leave spaces in between to allow for the spreading! 

Bake at 170°C for the times stated. Once baked, allow the cookies to cool on the tray for about 5 minutes before transferring them onto a wire rack to cool completely. 

The cookies can be stored in an air-tight container for up to a week.

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Bake these and tell me if your kids think you are the world’s best parent! :D

NOTE: You can replace shortening with butter, but the texture of the cookies will change too. These cookies are sweet. Reduce the sugar if you prefer them to be less so. However, note that the structure of the cookies does depend on the amount of sugar the cookies contain, ie, they may not have the same consistency if you greatly reduce the amount of sugar.

BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

TICKETS > CLICK HERE

bread - Copy

CHIFFON CAKES CLASSES

Chiffon cakes are notoriously tricky but oh-so-yummy!

I am conducting a Chiffon Cake class and we are making a super soft and fragrant Pandan Chiffon Cake AND a to-die-for Hokkaido Milk Chiffon cake with Chocolate layers.

At the end of this lesson, you will be able to make any chiffon cake you desire.

TICKETS > CLICK HERE

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Copycat Famous Amos Cookies
Yields 24
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Ingredients
  1. 120g unsalted butter, at room temperature
  2. 30g shortening
  3. 50g caster sugar
  4. 150g brown sugar
  5. 1 egg
  6. 1/2 teaspoon vanilla extract
  7. 220g plain flour, sifted
  8. 1/2 teaspoon baking powder, sifted
  9. 1/2 teaspoon baking soda, sifted
  10. 1/2 teaspoon salt
  11. 250g chocolate chips
Instructions
  1. In a mixing bowl, add butter, shortening, caster sugar and brown sugar. I didn’t adjust the sugar this time round but feel free to add/take out as you see fit.
  2. Beat this until the mixture turns light and fluffy.
  3. Into this, add the egg and vanilla extract. Mix until combined.
  4. Add the dry ingredients in two batches and mix until just combined.
  5. Finally, add the chocolate chips and use a spatula to fold the chocolate chips into the cookie dough.
  6. Because the dough was quite soft, I chilled it for 15 minutes before using, but you can skip this step if you wish.
  7. Use an ice-cream scoop to dish out the cookies onto a lined cookie tray. I used a medium scoop (1.5 tablespoons) and baked the cookies for 15 minutes. If you want smaller cookies, use a small ice-cream scoop (2 teaspoons) and bake for about 8-10 minutes.
  8. Bake at 170°C for the times stated. Once baked, allow the cookies to cool on the tray for about 5 minutes before transferring them onto a wire rack to cool completely.
Notes
  1. These cookies will spread as they bake so remember to leave spaces int between to allow for the spreading!
  2. The cookies can be stored in an air-tight container for up to a week.
  3. You can replace shortening with butter, but the texture of the cookies will change too.
  4. These cookies are sweet. Reduce the sugar if you prefer them to be less so. However, note that the structure of the cookies does depend on the amount of sugar the cookies contain, ie, they may not have the same consistency if you greatly reduce the amount of sugar.
Adapted from Carmen Chin
Adapted from Carmen Chin
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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