I know, I know—we’re late to the game. Well, we’re here now, and the cookie recipe today is a real doozy.
You may have seen the viral Facebook post making its rounds, and so have we. It’s quick and easy, so even with most of us back to a more regular schedule and even back in office, you can still whip up a batch or two over the weekend.
Today’s recipe is Copycat Famous Amos Cookies, and let me tell you, this is the real deal. I even went and bought a bag of Famous Amos cookies to do a taste test—I was pleasantly surprised by the result!
This recipe makes so many cookies, you’ll be munching on cookies for days. Quick tip: you can choose to use half or even a quarter of the ingredients used here, or simply store the remaining cookie dough in the fridge or freezer for future use.
So, if you want to snack on Famous Amos cookies without breaking the bank, follow along with the recipe and you’ll have a batch (or two!) in no time. I’ve converted the recipe’s measurements mostly into metric form, so it’s easier to get the correct amount.
- 250g of unsalted butter
- 250g of brown sugar
- 325g of all-purpose flour (or wheat flour)
- 65g of corn flour
- 350g of chocolate chips
- 1 tsp of vanilla essence
- 1 tsp of baking powder
- 1 tsp of sodium bicarbonate (baking soda)
- 6 tbsp of cooking oil (I used sunflower oil)
- 1 egg
- (Optional) Almond nibs or flakes (I skipped this, so that those with nut allergies can still enjoy the cookies)
- Large mixing bowl
- Wooden spoon
- Baking tray
Preparation time: 10 minutes; Cooking time: 20 minutes
Makes 80 to 100 cookies
- Pre-heat the oven to 150°C.
- In large mixing bowl, combine butter, brown sugar, vanilla essence and egg.
- Stir with wooden spoon until smooth and well-mixed.
- Add in all-purpose flour, corn flour, baking soda, baking powder and cooking oil.
- Mix well, until all ingredients are mixed in.
- Add in chocolate chips and mix well.
- (Optional) Add in almond nibs or flakes.
- Chill cookie dough in fridge for 30 minutes.
- Grease baking tray with butter.
- Portion out thumb-sized portions of cookie dough, and roll into rough balls.
- Space out the cookie dough balls evenly on the baking tray, with enough space in-between.
- Bake in oven at 150°C for 20 minutes, or until the cookies turn golden-brown.
- Let the cookies cool before storing, or enjoy them while they’re hot!
Recipe In Pictures
Step 1: Pre-heat the oven to 150°C.
Step 2: In large mixing bowl, combine butter, brown sugar, vanilla essence and egg.
Step 3: Stir with wooden spoon until smooth and well-mixed. No need for an electric hand mixer or even a whisk here, just use a wooden spoon—it’s a good arms workout!
Step 4: Add in all-purpose flour, corn flour, baking soda, baking powder and cooking oil.
Step 5: Mix well, until all ingredients are mixed in. Make sure there aren’t any lumps in the mixture.
Step 6: Add in chocolate chips and mix well. The chocolate chips should be evenly distributed, so that you get a good amount of chocolatey goodness in each cookie.
Step 7: (Optional) Add in almond nibs or flakes.
Step 8: Chill cookie dough in fridge for 30 minutes.
Step 9: Grease baking tray with butter.
Step 10: Portion out thumb-sized portions of cookie dough, and roll into rough balls. I used a spoon to scoop out the portion I needed, as it was easier—especially since the cookie dough was a little hard from the fridge.
Step 11: Space out the cookie dough balls evenly on the baking tray, with enough space in-between. No need to press down on the cookie dough balls, as they’ll flatten in the oven. That’s also why it’s crucial to make sure there’s enough space in-between each ball.
Step 12: Bake in oven at 150°C for 20 minutes, or until the cookies turn golden-brown. You’ll have to check on your cookies at the 20-minute mark—the exact timing varies, depending on the oven’s heating. I had to leave mine in for another 2 to 3 minutes to get that perfect golden-brown sheen.
Step 13: Let the cookies cool before storing, or enjoy them while they’re hot!
If you have family members with a sweet tooth at home, you’ll want to keep an eye on your cookies as they’re cooling. I certainly had to fend off some grabs for my cookies.
Taste-wise, these were absolutely perfect. The cookies turned out exactly the way I remember Famous Amos cookies to be.
Just to be sure, I even went out and bought a pack of authentic Famous Amos cookies for a quick taste test. I got my husband to hand me one each, and tasted both with my eyes closed.
I swear I didn’t peek! And yes, aside from a very slight difference in texture, the two were almost identical.
So, if you’re looking for a good substitute to satisfy your cookie craving, why not make your own? Bonus: it’ll fill your house with that iconic Famous Amos cookie fragrance while the cookies are baking.
Expected Damage: S$10 per batch (makes 80 – 100 cookies)