Tuesday, January 27, 2009

Home Made 'Famous Amos Cookies'

After long loooong time enough not baking cakes, cookies, etc... I finally did my 1st baking in this Year 2009. When it comes to chocolate chip cookies, I found out a really really good cookies is 'Famous Amos Cookies', nothing else. This brings back my childhood memory, when Famous Amos Cookies 1st opened their Franchise in Indonesia. Suddenly me (& my family) is addicted to those 'not really affordable' cookies. But still, my dad used to buy one big round thin of Famous Amos Cookies for the whole family. That time it was Rp 10.000,- which I thought already expensive..Nowadays, you couldn't even get 1 ounce of FA Cookies with Rp 10.000,- (1 ounce contains at least 5-6 small cookies)..Arrrghh it's so expensive! But the price sure didn't lie about the taste.

After browsing around the internet (once again Thank You technology), I found a recipe that claimed 'This is so far the best recipe, and nearest taste from the real 'Famous Amos Cookies', so I quickly save the recipe into my file.

Night before Chinese New Year, I thought I could give it a try, since I had all the ingredients already. What I like about making cookies, they're just simple to make. Just mix the ingredients and then put into cooking tray then bake it...

The recipe made lots of small sizes cookies, I almost had 8 batches to baked them all.. The 1st batch was overdone..Haha..I forgot to look at the timer, so It's more than it should.. The 2nd until last batches was perfectly done!..

Try them as soon as they're not hot, Wooooowww... It's true! The recipe didn't lie claiming that this is the nearest taste with the real 'Famous Amos Cookies'!. My Hubby said, it tasted really good.. I couldn't stop eating them either. My nephew, Shan (he's staying for a night at our house) also loving the cookies.. So funny looking at him and my son, Figo, enjoying the cookies while they're watching 'Sponge Bob Square Pants'..

This is definitely the Best chocolate chip ever..and most of all, it tasted like 'Famous Amos Cookies' indeed.. :D

>Click here for the recipe. Happy Baking :)<

Or, here's the recipe from wajanpanci.multiply.com:


115 g butter, You’ll Love Coles, reduced salt, cold and cut into cubes
100 g caster sugar
  90 g brown sugar

1 egg (70 g with shell but don't include the shell in your mixture )
½ tsp vanilla extract, Queens

100 g Oats, Uncle Toby Traditional, grind to a fine powder, sieved
125 g plain flour
1/­8 tsp salt (because I used reduced salt butter, you may want to use 1/4 tsp salt if using unsalted butter)
½ tsp baking powder
½ tsp baking soda

150 g almond, chopped coarsely
150 g milk chocolate chips, Cadbury 
90 g milk chocolate bar, Lindt, grated finely with microplane (when the chocolate pieces were getting too difficult to grate, my husband just ate those bits. The whole block was 100 g.)

Cooking Methods

  1. Cream butter and sugars until light and fluffy
  2. Add egg and vanilla, beat till well combine
  3. Add oats mixture and mix till combine
  4. Add chocolate and nut mixture then mix till just combined.
  5. Leave the dough in the fridge for about 20 minutes
  6. Preheat oven to 160-180oC
  7. Lay a baking paper on the cookie sheet
  8. Take about ½ tsp of the mixture and put on the cookie sheet
  9. Bake for about 10 minutes
  10. Return the remaining dough to the fridge while waiting for the batch to come out from the oven.
  11. Cool on the cooling tray
  12. Store in an airtight container

-        The nuts can be changed to macadamia, walnut, pecan, cashew nuts, peanuts or even just no nuts. 
-     The cookies are also nice with some of the dried fruits such as raisins and cranberries. 
-        If you want the cookie to have darker colour, you can use dark brown sugar and/or add cocoa powder. Reduce the plain flour accordingly when add cocoa powder.
-        Baking time should be adjusted according to the size of the dough balls
-     Leave the dough ball stay high (don't press it). I find the cookies that still stay high are cruchier and lighter (not dense). 
-        I put the dough in the fridge for about 20 minutes before baking the first batch to prevent excessive spreading. Then, I returned the remaining dough to the fridge while waiting for a batch baked in the oven.