If you are a fan of Famous Amos cookies, take your love to the next level by making it from scratch! It’s not as difficult as it seems to bake a perfect batch of the familiar crunchy, chocolatey goodness. While this isn’t an official recipe by any means, Facebook user Baizura Muhammad’s “Famous Amos” recipe was shared 288,000 times and counting.
We decided to put the recipe to the test and see if it’s worth the hype. Here’s the recipe I used, with the quantity of the ingredients halved from the original Facebook post, and even then, I got a mountain of cookies.
- 125g butter
- 125g brown sugar
- 1/2 tsp vanilla extract
- 1/2 beaten egg
- 160g wheat flour
- 32g corn flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp canola oil
- 175g chocolate chips
- Optional almond nibs can be added in together with the chocolate chips.
StepsHide all images
Place the butter, brown sugar, vanilla extract and egg into a mixing bowl and mix well with a spatula. Baizura advises against using a mixer and recommends using a spatula, spoon or even your hands.
Add wheat flour, corn flour, baking soda, baking powder and canola oil to the mixture and stir in slowly. The resulting mixture is sticky and smooth.
Add in the chocolate chips and mix evenly into the mixture.
Place mixture in the fridge for at least 30 minutes and heat up the oven to 150 degree Celcius. When removed from the fridge, the batter is firmer to the touch and can be more easily rolled into balls.
Roll dough into small, bite-sized knobs. You don’t need to press the dough down as it will naturally spread during the baking process.
Bake each tray for approximately 20 minutes for a crispy cookie texture. Adjust according to your oven as every oven bakes best at different temperatures to get a nice golden brown sheen.
The verdict: Try it
The resulting cookies are nice and crispy, While the flavours are pretty similar to what you get from Famous Amos outlets, my cookies are nowhere as thick as the original ones are.
Mine spread out a lot thinner, so a bit of tweaking to the amount of flour and baking soda may be required. Still, given the rate that the cookies are being eaten at home, it is a good recipe to use if you prefer your cookies crispy rather than chewy.
As for whether it is kid-friendly, it is an overwhelming yes, as no fancy machinery is required and I reckon that it’s the perfect parent-and-child bonding activity.
Text: Seow Kai Lun/AsiaOne