Recipe: Copycat Famous Amos Chocolate Chip Cookies with Rolled Oats or Macadamia Nuts

Yummy! We love it!

We've been baking the cookies quite frequently, adjusting the ingredients each round to suit our liking.

Will normally bake the 1st batch after 24 hours.  Then, the 2nd batch on the following day and so on. This way, we get to enjoy freshly baked cookies 3 days in a row. Yum!

Recipe adapted from http://www.bakeforhappykids.com/2018/10/best-copycat-famous-amos-chocolate-chip-cookies.html?m=1 and https://youtu.be/2XSZKM0XMX8. Thanks ladies!

Yield: 108 pcs cookies (8g dough each)

• 152g salted butter, softened at room temperature (or 150g unsalted butter + 1g salt)
• 30g Crisco vegetable shortening *used Solite, tasted good with Copha too.
• 180g dark brown sugar
• 35g caster sugar
• 4g salt (1/2 tsp + 1/8 tsp)
• 1/4 tsp cinnamon powder *optional
• 3 tsp malted milk powder *optional
• 30g egg
• 2 tsp vanilla extract (8.4g)
• 194g plain flour *10% protein
• 112g self raising flour (or 106g plain flour + 1 1/2 tsp baking powder )
• 100g chocolate chips *used Cadbury Dark Chocolate Chips with 45% cocoa solids
• 70g rolled oats or macadamia nuts, roughly chopped

Children's preference:
Tong - choc chips only, NO nuts

Sean - choc chips + nuts *updated 14.4.24 nuts only
Nee -  NO choc chips, nuts only

Steps:

1. Into a mixing bowl, add butter, shortening, sugar, salt, malted milk powder and cinnamon powder.
2. Mix with paddle attachment for 4 minutes (KA speed 4).
3. Gradually add egg and vanilla extract. Mix for another minute.
4. Add self raising flour, low speed mix for 20 seconds, med speed 20 seconds.
5. Add plain flour in 2 batches. Low speed 20 seconds, med speed mix till combined.
6. Remove about 1/4 dough (I removed 225g) to a container. Add 40g rolled oats or macadamia nuts to it. Cover, store in the fridge.
7. Add 100g chocolate chips to balance 3/4 dough. Mix well.
8. Remove about 1/2 dough (I removed 310g) to a container. Cover, store in the fridge.
9. Add 30g rolled oats or macadamia nuts to the balance. Cover, rest in the fridge for a minimum of 3 hours.
10. Scoop 8g dough and lightly squeeze with palm 2-3 times. 
11. Place them 1" apart on a lined baking tray. 
12. Lightly press, adjusting the thickness to about 15mm.
13. Bake in a preheated oven 170C for 15 minutes, 16 minutes for cookies with rolled oats or macadamia nuts*
14. Remove from oven, set aside to cool for 7 minutes (in summer and early autumn).
15. Transfer to wire rack till completely cool, about 7 minutes (or leave it on the tray for another 9 minutes)
16. Store in a airtight container.

*Children have different preference for the cookies.  Hence baking combination of flavours in the same tray. Though cookies with macadamia nuts need an extra minute, I'll still bake them for 15 minutes but placing them close to the right side of the oven as it's hotter there.

Into a mixing bowl, add butter, shortening, sugar, salt, malted
 milk powder and cinnamon powder. Mix with paddle
attachment for 4 minutes (KA speed 4).

Gradually add egg and vanilla extract. Mix for another minute.

Add self raising flour, low speed mix 20 sec, med speed 20 sec. 

Add plain flour in 2 batches. Low speed 20 seconds,
med speed mix till combined.

Remove about 1/4 dough (I removed 225g) to a container.
Add 40g macadamia nuts to it. Cover, store in the fridge.

Add 100g chocolate chips to balance 3/4 dough. Mix well.

Remove about 1/2 dough (I removed 310g) to a container.
Cover, store in the fridge.

Add 30g macadamia nuts to the balance.

Cover, rest in the fridge for a minimum of 3 hours.

Scoop 8g dough and lightly squeeze with palm 2-3 times.

Place them 1" apart on a lined baking tray. Lightly press,
adjusting the thickness to +/- 15mm. Bake in a preheated
oven 170C for 15 minutes, 16 minutes for cookies
with rolled oats or macadamia nuts. 

Remove from oven, set aside to cool for 7 minutes. Transfer to
wire rack till completely cool, about 7 minutes (or leave it on
the tray for another 9 minutes). Store in a airtight container.

Enjoy!