Famous amos cookies recipe

Listen to me! If you are tired of soggy, pathetic, limp biscuits that look like they were made in a skip, then you need this ultimate Famous amos cookies recipe right now. We are talking about that legendary crunch, that bite-sized perfection that makes your taste buds sing. Most people fail because they treat baking like a hobby; it is a science, you doughnut! While a festive Gingerbread cookie recipe has its place in December, this Famous amos cookies recipe is the gold standard for snackable greatness. It is crispy, it is buttery, and it is packed with mini chocolate chips. Now, get your apron on and let us get to work!

Ingredients for Famous amos cookies recipe

• 1/2 cup shortening
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cups mini semi-sweet chocolate chips

Instructions to prepare Famous amos cookies recipe

1. Preheat Oven: Preheat your oven to 325°F (165°C). Line several baking sheets with parchment paper or silicone baking mats. Do not let them stick, or you will ruin the whole batch!
2. Cream Wet Ingredients: In a medium bowl, cream together the shortening, softened butter, dark brown sugar, granulated sugar, egg, and vanilla extract using an electric mixer on medium speed until the mixture is smooth. Absolute velvet!
3. Add Milk: Stir in the milk until well combined.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Sift it if you have to, just keep it light!
5. Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overwork the dough! Fold in the mini chocolate chips gently.
6. Shape the Cookies: Measure approximately 1 level teaspoon of dough and roll it into a small ball with your hands (about the size of a marble). Place the balls onto the prepared baking sheet, then press down on each ball until it is about half its original thickness.
7. Bake: Bake for 16 to 18 minutes, or until the cookies are a light golden brown and feel crispy to the touch. Gold, not burnt!
8. Cool: Allow the cookies to cool completely on the baking sheet or a wire rack to ensure they reach their signature crunch. Patience is a virtue!

Famous amos cookies recipe Details

Prep Time: PT15M

Cook Time: PT18M

Total Time: PT33M

Servings: 60

Expert Tips

Substitutions for Famous amos cookies recipe

If you cannot find shortening, you can use more butter, but you will lose that specific crispy texture that makes this Famous amos cookies recipe iconic. Use high-quality dark chocolate chips if you want a richer flavor profile that cuts through the sugar.

Errors to Avoid with Famous amos cookies recipe

Stop over-mixing the flour! You are making cookies, not building a house. Over-mixing develops gluten and makes the cookies tough and chewy instead of crispy. Also, do not make them too big; these need to be bite-sized to get that specific crunch.

Alternative Cooking of Famous amos cookies recipe

You can chill the dough for 30 minutes before baking to deepen the flavor, or use an air fryer at 300°F for 8 to 10 minutes if you are in a rush, but keep a close eye on them or they will turn into charcoal!

Frequently Asked Questions about Famous amos cookies recipe

Q1: Why are my cookies soft instead of crunchy?

You probably did not bake them long enough or you replaced the shortening with too much butter. The shortening is key to the crunch in this Famous amos cookies recipe. Let them cool completely to harden up properly!

Q2: Can I use regular-sized chocolate chips?

No! Use mini chips. In a cookie this small, a giant chip will throw off the entire ratio and the cookie will fall apart. It is about balance, flavor, and texture in every single bite.

Q3: How do I store these cookies to keep them crispy?

Keep them in an airtight container at room temperature. If they get soft, you have failed at sealing the lid. Keep the moisture out to maintain that signature snap that everyone loves!