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Famous Amos cookies made up my childhood. The crunchy and slightly airy mini chocolate chip cookies stuffed in a small crinkly bag was what I looked forward to every recess. Peeking into my friends’ lunchboxes, I would pray they’d want to trade some golden cookies for some of my boring apple slices. Thankfully, they were kind, and I had a happy amount of Famous Amos cookies all the time.
In honour of elementary school recess, I developed this Famous Amos copycat recipe. These cookies are based off the ingredient list of the Famous Amos cookies, and are meant to be equally crunchy, crispy, airy and nostalgic.
Why you’ll love these cookies
- Slightly airy and crunchy texture
- Mini size that’s perfect for snacking
- Simple classic chocolate chip cookie flavour
Problems this recipe solves
- No artificial flavours! We use pure vanilla extract instead.
- Same primary ingredients as the original cookie. We’re not substituting oil for butter, as these cookies aim to be as authentic as possible!
Ingredients
- Egg: The egg binds the ingredients.
- Brown sugar: Like the original recipe, there’s only brown sugar, no granulated sugar. It gives the cookies a caramelized flavour.
- Vegetable oil: Oil makes these cookies crispy and crunchy. Any oil without a strong flavour is good.
- Vanilla extract: Vanilla gives these cookies their classic flavour.
- All-purpose flour: Flour gives the cookies structure.
- Baking soda: Baking soda gives the cookies their airy light texture.
- Table salt: If using kosher salt or sea salt, double the amount of salt listed in the recipe.
- Semi-sweet chocolate chips: I use a modest amount of chocolate like the original cookies, but if you want a more chocolatey cookie, feel free to increase the amount of chocolate.
Instructions
Combine egg, brown sugar, oil and vanilla.
Add flour, baking soda, salt and chocolate chips.
Scoop cookies and flatten.
Whisk until smooth.
Fold until combined (a bit more mixed than above).
Bake until set and golden brown on the edges.
Variations
These mini cookies are super versatile. Here’s some ideas of how to use them.
- Make mini ice cream sandwiches.
- Crumble the cookies on top of a sundae.
- Add them to a cookie box. They’re great for gifting.
- Fill with chocolate ganache for mini sandwich cookies.
Equipment
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. We want them to be crispy, but not dry.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies.
FAQ
Yes! Freeze the scooped cookies on a parchment lined baking tray until solid. Once solid, you can freeze them in a airtight container. You can bake them from frozen, just bake at 300F instead and add a couple minutes onto the bake time.
They’ll be golden on the edges and dry in the center. If you try to slide them around the parchment paper, they should be able to move around easily. If you’re nervous about baking them right, you can always start with a test batch of two cookies, then bake the rest from there.
The small size of the cookies helps them get the homogenous texture of Famous Amos cookies. However, if you’d like to make them bigger, you definitely can. Just make sure they’re still around 1 inch thick and bake for longer.
Let’s bake!
These crunchy cookies are so light and moreish, I could snack on them forever. I can’t wait for you to try them.
When you make the cookies, tag me on Instagram @bakewhenitrains so I can see the cute little cookies.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Famous Amos Cookies
Ingredients
- 1 large egg
- 140 grams brown sugar
- 100 grams vegetable oil
- 1/2 tsp vanilla extract
- 220 g all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp table salt
- 60 grams semi-sweet chocolate chips
Instructions
- Preheat oven to 325℉ and line a baking sheet with parchment paper.
- In a large bowl, whisk together egg, brown sugar, oil and vanilla extract until smooth.
- Add flour, baking soda, salt and chocolate chips. Fold with a rubber spatula until just combined and no flour streaks are visible.
- Scoop 2 tbsp cookies and flatten until 1 inch thick. Place each cookie at least 2 inches apart.
- Bake for around 10 minutes, or until dry in the center and golden brown on the edges.
I see so many of these Copycat Recipes.
I distinctly remember Chopped Pecans,in the Original Famous Amos Cookies!
Also someone said there was a bit of Buckwheat flour, and definitely .glasses, which gave it that toffee like, nutty flavor in the dough.
I wonder if all these Knockoffs are after the Asian Takeover cookie recipe, which has the look n crunchy of Famous Amos, is Much Cheaper to make, and it’s of Less nutritional value?
Wally Amos was always I to better nutritional Quality.
His cookies cost more, for a reason.
Ah it might be because Famous Amos cookies are different in different countries? In Canada, they don’t have pecans, so I based the recipe on the ingredient list and taste of the Famous Amos cookies here. I’m sure adding pecans would be delicious though!