Famous Amos Cookies – Copycat[26]

We are great fans of Famous Amos Cookies, who can resist them! We used to buy them from the then Specialist Shopping Centre but stopped in recent years when sweet cookies do not appeal to us anymore. There are many copycat recipes around but the one that I had tried a few times and works for me is from Cheryl (aka Baking Taitai). I had reduced the amount of sugar further though I think the amount in her recipe is good enough.


Ingredients

150 g unsalted butter, softened at room temperature
40 g brown sugar
80 g caster sugar (originally 100g)
1/2 tsp salt
60 g egg
1/2 tsp vanilla extract
220 g plain flour
1/2 tsp baking soda
50 g semi-sweet chocolate chips
50 g 60% cocoa chocolate chips
100 g almond chips/pecan


Methods

1. Roast the almond chips in the oven, using 150 degrees for about 10 mins until slightly brown.

2. Sift the flour and baking soda into another bowl, set aside.

3. Using a mixer (I used electric hand whisk), cream the butter, brown sugar, caster sugar and salt in ingredients A until light and fluffy.

4. In a bowl, whisk the eggs and vanilla extract together. Add into the creamed butter and mix well.

5. Using a spatula, fold the flour and baking soda into the mixture gradually. [Rachel Allen: to gently mix sifted flour into a creamed/whisked mixture with a spatula, ideally cutting and swirling through the mixture with the spoon on its side a figure-of-eight motion.] Mix well and make sure there is no lump in the mixture. It will look like there is not enough liquid in the beginning, but it will comes together after a few swirl of the spatula.

6. Using a spatula, slowly fold in the chocolate chips and almond chips into the mixture.

7. Cover the dough and let it rest in the refrigerator for at least half an hour.

8. Pre-heat the oven to 150 degrees top/bottom heat with fan. Lined the baking tray with baking paper.

9. The dough is slightly creamy to handle with hands, so use two teaspoons to scoop a small amount (about 10 cents diameter) of the dough onto the baking tray. Space them out evenly as the dough will spread slightly. Bake for 15 minutes until golden brown. Leave them on the tray for 5 mins before transferring them onto a wire rack to cool.

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