Cloning Famous Amos Cookies (Part 2)

I’ve made many batches of cookies attempting to recreate those tiny crunchy morsels from Famous Amos. (Even though I’ve written about my cookie experiments only once before.) I’ve gotten close, but never quite there.

Chocolate-Chip Cookies

Here’s a recipe I’ve adapted from Crazy for Crust. The importance difference is the use of shortening as part of the fat component. Shortening as a higher melting point than butter, so these cookies should remain more as clumps instead of spreading out thinly during baking. (Very FA!)

The changes I’ve made are from my previous experiments. More caster to brown sugar to dry out the cookie better. Coffee oil which definitely made the cookies taste more FA. Ground oatmeal gave the requisite grittiness for added crunch. And the double-baking biscotti method to drive out moisture and create crunch.

Recipe for Crunchy Chocolate-Chip Cookies

Makes about 3 dozen cookies.


  • 110g unsalted butter, softened
  • 110g vegetable shortening
  • 100g caster sugar
  • 50g soft brown sugar
  • 1/2 tsp salt
  • 1/4 tsp coffee oil
  • 1/2 tsp vanilla extract
  • 1 egg
  • 200g all-purpose flour
  • 50g ground oatmeal (or oatmeal flour)
  • 1/2 tsp baking soda
  • 150g mini chocolate chips


Step 1: Preheat your oven to 175°C (350°F). Line your sheet trays with baking paper.

Step 2:  Cream the butter, shortening, sugars and salt together until light and fluffy. Add the vanilla, coffee oil and egg, and beat those in. Stir in the flour, ground oatmeal and baking soda. Fold in the chocolate chips.

Step 3: Dollop tablespoon-sized portions of the dough onto the sheet trays about 2 inches apart. (Using a disher is a real time-saver.) Bake each tray for 15 minutes, then let them cool to room temperature.

Step 4: Flip the cookies over and pile them closely together on one tray in a single layer. Bake for an additional 5 to 10 minutes until the bottoms of the cookies have turned a golden brown similar to the tops.

Again, these cookies were delicious, but not quite FA. They certainly were quite crunchy and smelt quite similar, but their texture could have been crunchier and taste more caramel-ly.

Notes for my next attempt:
– Use a dark brown sugar for that caramel taste.
– Halve the size of the cookies so I can perhaps do away with the double-baking method.
– Use coarsely chopped chocolate in place of chips.

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