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.
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.
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.