Before You Make Famous Amos Cookies, Watch This!
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- Опубліковано 22 сер 2024
- A Famous Amos cookie recipe with a key ingredient that brings it so close to the original, it's hard to tell the difference between them!
Ingredients (this will make about 60 cookies):
75g light brown sugar
25g granulated white sugar
75g unsalted butter, room temp
135g all purpose flour
100g dark chocolate chips
100g chopped macadamias
5g malted milk powder
1/4 tsp salt
1/2 tsp vanilla extract
1/2 large egg , room temperature
3/4 tsp baking powder
1/4 tsp baking soda
Method:
1. Add the dry ingredients together (flour, baking powder, baking soda, malted milk powder and salt) and mix.
2. Add the wet ingredients together (egg, butter, vanilla extract, brown sugar, white sugar) in a separate mixing bowl and beat well.
3. Add the dry ingredients into the wet ingredients, a half at a time. Mix together by folding. Don't mix too vigorously as this will produce tougher cookies.
4. Add the chocolate chips and chopped macadamias into the dough and mix together.
5. Transfer the dough into a clean plastic bag or air-tight container and refrigerate for 24-72 hours. We've had the best results after 72 hours.
6. When you're ready to bake, preheat oven to 160C, fan forced and line a baking tray with baking/parchment paper.
7. Remove the dough from the fridge and measure out balls of dough with a teaspoon. Roll these roughly between your fingers and place onto the baking sheet. Roughly shape them to be tall rather than flat pieces of dough (refer to the video). You don’t need to be exact.
8. Bake at 160C for 11-13 mins until fully baked through and golden brown. If your oven has variations in temperature, rotate the baking tray half way through to evenly bake the cookies.
9. When done, let the cookies cool on the tray for 10 mins before transferring to a wire rack to cool completely.
Link to Buttermilk Pantry blog post: buttermilkpant...
Fyi, i only love and eat famous amos cookies. So tbh i was very skeptical on how it's going to turn out. But w e many good reviews, I finally came ard to baking this. The ingredients are simple & e recipe is easy. When it was done, the smell was very enticing so i couldn't wait & popped 1 into my mouth. mine was crunchy even tho it was still warm & OMG!! MY EYES ACTUALLY OPENED WIDE! Cuz it seriously tasted like famous amos!! Everybody needs to make this. Thank u for sharing this w everyone.
hi, do u use granulated sugar or castor sugar? or either one is ok?
Thank you for the comment now I really wanna go and make it . I stopped eating chips ahoy because famous Amos were the only cookies satisfying my taste buds
@@lenay2023 White sugar as per recipe. Cuz castor is finer..
I follow many recepi in youtube but this is the best! I can't wait 72 hour 😅 I just keep the dough overnight and turn out very delicious cookies! My friend said it is taste like famous Amos 👍👍
Thank you very much! So glad to hear it works well for you!
This recipe taste so good. I accidentally put one whole egg and it still taste wonderful. I made my cookie bigger though and it turns into soft cookie. My kid loves it. Thank you.
That's awesome! So glad to hear it worked well for you!
Thanks a lot dear am from Uganda 🇺🇬
Thanks so much for watching!
I love this recipe so much, among all ingredients i prefer this one. Tried this billion times. Thank you, guys.
So glad it works well for you! One of our favourite recipes too!
Thank you for your recipe.i try it yesterday perfect for me.
You are welcome! So glad it worked well for you!
Hi , may i ask keep the dough refrigerated or freezer? Tq
Wow , nk cuba buat , tq for sharing ❤
Beautiful recipe! Well done. It is looking delicious
Ah thanks very much indeed! :)
Thank you for sharing! Shall try this recipe soon !
You're very welcome! Hope it goes well!
Thanks! I tried making this recipe and it tasted astonishing!
We're very glad to hear that!
Tq ur recept, awesome❤
Love how Benj referred to “fresh cookies everyday” twice.
😂 Everyday!!
For the Ovaltine or Milo in this recipi, we use how many gram? Thanks ...
Hi Cook with Wonky,
May u know if this sweetness is just right or this will be too sweet ? Can reduce the sugar level ?
Is this a recipe to make the Famous Amos cookies the way they taste now or the way his cookies tasted when Wally Amos did them in the 80s?... do the cookies made in Malaysia taste the same as the cookies made in America?
Can't remember how they tasted in the 80s (I was only 12yo) so this is more of an ode to the current cookies ;) I've also never had them in the States so can't say for sure if they're the same, but now I'm really curious myself!
Hi any ingredient to replace if we dont have horlick at house? Thanks
If no Horlicks or Ovaltine, you can try a normal milk powder. It won't taste exactly the same but should still be quite good. Or can try Milo also. Milo makes it very chocolatey, which is quite nice too.
Gonna try this recipe during MCO. Thanks in advance Wonky !
You're very welcome! Hope you like the results, let us know how it goes!
hi cook with wonky i am going to try to make ur recipe but can i please check with you is it possible to reduce the sugar amt as it seems like alot of sugar and may be too sweet cuz i will b making for my parents for CNY hope to hear from you soon. have a blessed day
We also don't like a lot of sugar in our recipes so we completely understand! This one does already have reduced sugar but feel free to reduce even more if you prefer. Good luck and hope your parents like it!
you guys are awesome!
AHH thank youuu!!
Can I put it in the freezer instead of normal fridge to speed up the refrigeration process? :)
Hmm I think that's not such a good idea cuz it'll freeze the liquid in the dough. The point of resting the dough is so that the flour gets fully hydrated. But I've never tried it so you can always try!
My cookies doesn’t appear to be as crispy even though I follow the 72 hours in the fridge. Any idea what could have gone wrong? Should I pop it in the oven immediately upon taking out from the fridge or should it be soften a little before putting it in the oven? I pop it in the oven immediately out from fridge and have to take approx 15-17 mins to bake to have it golden brown!
@@rebeccachan2218 Shouldn't matter if it's straight from the fridge or not. We usually do it straight from the fridge. Maybe it's your oven temperature. Some ovens don't have accurate temperatures so you could try increasing the temp.
Nice. How to turn this recipe into a double choc chip version? Should i reduce the flour to add coco powder?
Yes, you need to increase the butter as cocoa powder absorbs more moisture than flour.
May I ask if the measurements for baking powered and baking soda is tablespoon or teaspoon? I saw in the video you seems to use 3 teaspoon of baking powder but the recipe shows 3/4 teaspoon? Thanks a lot. I have used teaspoons and hope it is ok. Put into the fridge now🙏🏻
The written recipe is correct, it's 3/4 teaspoon Jasmine. The spoon we're using in the video measures out 1/4 teaspoon each scoop. Hope it goes ok!
Thanks a lot!! I hope it tastes good. Waiting for first batch to be baked today!!
We all love it!!! Really nice and it is fool proof! I made the cookie for the first time and they tastes really nice. I like them more than Famous Amos because they are not so sweet!!👍🏻👍🏻
Wow, what a sad tasting cookie in no way is this even close to famous amos cookies.... Back in the 1980's Wally Amos was on the Oprah show and he gave a cookie recipe that is out of this world. Please try this one .... yeah requires lots of ingredients , but in the end WOW! start with the wet mixture first....... 227 grams melted butter, 1 cup white sugar, 1 cup brown sugar, 2 eggs, 1 teaspoon vanilla extract mix...then add 1 cup oatmeal, 1 cup crushed corn flakes, mix.... add 2 cups all purpose flour , 1 tsp. baking powder and 1 tsp baking soda mix... this is the base cookie dough then optional 1 cup chocolate chips, one cup of peacan nuts chopped or walnuts chopped, one cup shredded coconut, and 1 cup raisins..... to bake pre-heat oven 190 c for 14 to 16 minutes, for best results in baking so you don't burn cookies use a sheet of aluminum foil only place cookies dough on sheet then smash them down ... pick up sheet place in oven , use timer 14 to 16 minutes ... once timer goes off you can pick up sheet without burning yourself ... aluminum is not hot....
Hi, really like your video. Like to know have you try using horlick instead of ovaltine? Thanks
Thanks very much! We haven't tried it ourselves but Horlicks is also a malted milk powder so I think it'll work fine as well. Do let us know how it goes if you attempt it.
What about Milo?
Love the recipe tq. but why mine its no cruncy ?
Hai what is malted milk powder? It is same with powder milk or fresh milk?
No, not the same as fresh milk powder. Malted milk powder = horlicks/ovaltine powder.
I hope thre hv recipe list so i can go buy some stuff
Hello, is it necessary to use double acting baking powder or just the normal one?
Has anyone tried using corn oil instead of butter,? Perhaps half of each?
Hmm interesting, have not tried it ourselves. This seems a good article about it: www.godairyfree.org/news/how-to-substitute-oil-for-butter
Hi, can I use salted butter instead of unsalted butter and add no salt? Thnx in any advance 🥰
Absolutely! That should work fine too.
Hi all , can i ask u some question 😃 Can i skip refrigerate process ? What’s gonna be , thanks in advance ☺️
Yes, you can skip if you don't have time but it won't develop as much flavour. Try to refrigerate at least overnight. Thanks for the question!
hi,can i check the granulated sugar is it a must or i can replace with castor sugar? is it bcoz granulated sugar will help the cookie be more crispier? and also the choc chips are dark choc chips, can we use semi sweet or milky choc chips? will it be too sweet if using other then dark choc chips. thanking u in advance for the guide.
Castor sugar is the best for baking these actually. You can use any chips you like, just adjust the sugar according to taste
The cookies dough can keep how long in the fridge?
Should be ok in the fridge for 1 or 2 days more but not more than that because there's egg in it.
For the electric oven, how to setting the heat? From both (top and under) or just top Heat? Because I have 3 setting. Top, under, and both 🙏
I'm so sorry if my English is bad. Hope you understand what i mean 🙏
Good question! Set both the bottom and top heat.
hi, will like to make tis as a christmas gift, can i check with u, the white sugar, can we use caster sugar or it must be granulated sugar? (some even have fine granulated sugar) a bit lost here. will appreciate your advise. thank you very much.
Fine or caster sugar
Hi! Do u guys used pure butter or buttercup?
We use pure butter. Buttercup is a kind of margarine/butter combination so the fat content is different to regular butter. You might get different results with buttercup.
Hi, can you please advise if ovaltine or horlick is better for the taste? Thank you.
We haven't tried it with horlicks ourselves actually so can't really say if one tastes better than the other (also I think taste is subjective anyway). Do let us know if you experiment with both though, it'd be an interesting thing to know!
@@CookwithWonky Hi, finally I tried both Ovaltine and Horlick. Amazingly, personal preference, Horlick does give me better fragrance. If you do like stronger malt taste, this is the one - Horlick 😊
@@siawfangchong9742 Ah good to know! We must try Horlicks next time too. Thx for sharing!
Tried this but without vanilla extract just essence didn't taste like famous Amos and too sweet.
I'll try again.
Hi, did you achieve the smells in the store? How close would this recipe result? Thanks😊
The smell is a special essence that FA adds.
How can the secret ingredient in Famous Amos-style cookies be malted milk powder if that’s not listed on the ingredients on the bag of Famous Amos cookies?
Can I use cake flour instead of all purpose flour?
Yes you can. The texture will be different, it may come out a bit softer but if you're ok with that, then go for it!
Yes please!!
😁😁😁
Hello, can we ask how long is the shelf life with sealed packing, please ?:)
Not sure unfortunately! We're not sellers so we've no idea about shelf life etc. I would guess it would last a while though!
@@CookwithWonky Thanks for your kind reply as we would like to try making some and send them to friends 😂😂😂
Hope your friends like them!
hello, how long can the dough last in the fridge?
We've left it in the fridge for a week and it was fine. Probably wouldn't go much longer than that though since there is egg in it.
Nicely done
Thx v.much!
@@CookwithWonky stay connected dear
Hi, is this crunchy type or soft cookies?
It's the crunchy type! Although, you could make each cookie bigger in size and then they'll have a crunchy outer and a softer inside. Up to you.
@@CookwithWonky thank you so much ☺️
Hi there..I newbie. I would to ask..can we use malt milk since I don't have the powder... thank
Regular full fat milk powder will do. Do not substitute powder with liquid, the texture will change.
Hello, can use horlicks instead of ovaltine? thank u.
We haven't tried it ourselves, but Horlicks is also malted milk so I think it should work fine. Let us know how it goes if you try it!
hello, tried using horlicks! taste real good! thank you for sharing with us this recipe! if i would like to add cocoa powder into the recipe how much would you recommend? thanks.
Good to hear! Regarding cocoa powder, not exactly sure but I think you don't want to put too much or it might change the texture too much. Maybe start with 5g and experiment with it.
Can i use margarine instead of butter?
From what I understand, using margarine may affect the texture of baked goods, as it contains more water. For some things, that's desirable, but with these cookies, the crunchy texture is it's main feature, and that may be compromised. Margarine shouldn't affect the taste, however, do note that it is usually harder to find unsalted margarine. This just means you may have to adjust the amount of salt you use. If you do try it, though, please let us know how it goes!
Just wondering as for the malted milk powder, can it be replaced with less sugar milo powder? 🙈
Yes we have tried with Milo too. It makes it more chocolatey, not quite the same taste but it still tastes good! We prefer malt milk but definitely try it!
@@CookwithWonky how about ovaltine malted milk powder？
@@lucywong3211 Ovaltine is a malted milk powder so that should work well.
I think cornsturch is compulsory...this recepy not using the cornsturch
After baking how long it can be stored
Should be able to keep for quite long since it's a baked product. We've kept ours for a month and there was no problem. I think longer will be ok too.
Can i ×2 the recipe if i want use the butter 150 gram ?
Ovaltine milk powder right?
Yup that's the one!
Which Ovaltine? The classic malt??
Yup classic malt 👍
what r the measurements in cups?
We don't recommend using cup measurements because they vary hugely from person to person. I could fill 1 cup with ingredients very differently to the next person. If possible, go with weight measurements every time. However, if cups are all you have, these are some estimates:
1/3 cup brown sugar
1/9 cup white sugar
1/3 cup butter
1 1/4 cup ap flour
2/3 cup choc chips
3/4 cup macadamias
What if you bake it immediately?
The theory is that leaving the dough to rest will allow the flour to hydrate properly. This should result in a more even bake. Jury is out on how long it needs to rest but we've had the best results with 72hrs.
Hi, I'm a baking newbie. I've tried baked cookies just a week ago. They taste good but become softer instead of staying crispy after 1-2 days. Any advice or suggestion to save this situation?
Hi there! Whenever we get cookies that don't stay crunchy, it's because we didn't bake them long enough. We've even tried putting a batch back into the oven a day later and it sometimes helps. You could try that. Otherwise, for your next batch, bake it just a bit longer and it should stay crunchy.
@@CookwithWonky Ah, will definitely be cautious with my next batch. Thank you for your suggestions.
Hi should I use raw macadamia?
Use roasted nuts if incorporating into the dough, raw for topping.
Mine is soggy though, why?
Just tried this recipe so good I wanna cry 😭 my family loved it so much !
The 3 days wait tho 😂
Ah so glad it went well for you! Yea that wait can be hard to tolerate 😁
What chocolate chips did you use?
Not sure if you're in Malaysia, but we've tried it with 2 different types. One is the standard choc chips from Bake With Yen (cheaper) and the other is with Callebaut Belgian choc chips (more expensive). The Callebaut ones tasted better but are more expensive.
@@CookwithWonky Ok thanks! I’m using Hershey’s semi sweet chocolate chips now, but I’ll try with a more premium brand next time!
How many cookies does this recipe portion make?
Hi there! If you're making them small, like we did, then it should make about 60 cookies. Hope this helps!
@@CookwithWonky Thanks!
When u use one whole egg, it doesn't mean u double all the ingredients. U don't simply double the baking powder and baking soda.
We didn't have any adverse effects when we doubled it but yes, in some cases it can definitely be detrimental. Thanks for the tip!
Hi thanks for the recipe. Looks really yummy! 😋 . Going to try it out. Just one question, if i double up the recipe to make a bigger batch, do I double up the baking powder and baking soda as well? Am quite new to baking cookies.. 😅
@@debbiehb1163 For ourselves, when we double the batch we do also double the baking powder and soda. Seems to work fine for us so that's what we usually do 😁
The Ovaltine flavor developed even more 2 day after baking
Yes! We do find that it tastes better after sitting for a day or two as well. Hope you liked it.
Hihi, did you put the dough into the freezer?
Hello! No we put it in the fridge. Not sure how it'd work in the freezer, we've never tried it before.
just tried...same as the rest feedback. the cookies is not crunchy.
Can i skip baking powder?
You could. The cookies might be slightly more dense because the baking power gives the cookie a bit of rise but it should still taste good.
A lazy person always finds a way to make their job easier.
Just put ur dough in a plastic piping bag. When u want to bake the cookies, let them out a few minutes until it a little bit softer, and just pipe the dough. Then u don't have to clean up ur scoop, or u can avoid using plastic gloves.
I prefer not to shape the dough by hand because the chip n dough will melt on my palm and it may change the texture.
Just saying.
But overall, the recipe is AMAZING. 😊
Great tip! Thanks for that!
I tried this, and it melted flat like an omelet in the oven. So what happened?
Hmm hard to say exactly. If you're sure you followed all the measurements exactly, maybe your baking soda has gone bad? I'd try it again with a new batch of baking soda and double check all measurements as well.
@@CookwithWonky all the ingredients were newly bought :(
@@thanksgivingturkey734 Ah, hmm interesting. Not sure then unfortunately. Maybe try a different brand flour or baking soda? You might have to experiment a bit.
Should I use roasted or raw macademia? Ordered the malt powder. Gonna make it soon ❤
We just use raw macadamias but roasted sounds an interesting option too. Might be worth a try! Hope the bake goes well for you, let us know if you like it!