Baked these chocolate chip cookies at the request of my youngest. He asked for chocolate chip cookies "like the ones at Famous Amos" when I was baking the Afghan Cookies & reminded me again when we passed by a Famous Amos outlet..... how can anyone miss the irresistible aroma of its cookies..
So what better time to bake these Almost Famous Chocolate Chip Cookies, highly recommended by Rima. Had wanted to try this recipe since I saw it long time ago.... My cookies turned out rather crunchy since I waited for the cookies to turn golden brown before taking the tray out of the oven. Taste wise, I find them quite sweet.... wonder if it would have been milder if I had used oats instead of Nestum.... But one thing for sure, they would definitely be better if I had not omitted the nuts, but then my customer didn't want nuts in his cookies. Anyway, I certainly will try this recipe again, with oats & nuts, of course!
Sourced & adapted from Bisous A Toi.
250g salted butter, softened - I used unsalted
200g light brown sugar
1/4 tsp salt - I used 1/2 tsp
1/2 tsp coffee oil (this is the one that gives the cookie its distinctive fragrance)
1 tsp vanilla extract
1/4 cup oats, processed to bits in a chopper - I used Nestum
1/4 cup ground almond
1/2 cup of your favourite nuts, chopped finely (optional) - I didn't use
1 pack of Nestle Tollhouse semi-sweet chocolate chips or chocolate chunks - I used Hersheys
300g self-raising flour
- At least 2 hours or the night before, beat egg with vanilla & coffee oil to infuse. If done the night before, refrigerate & then bring it to room temperature before mixing.
- Preheat oven to 160C.
- Beat butter, sugar & salt to combine. Beat in egg and stir in the processed oats, ground almond, chopped nuts (if used) and the chocolate chips / chunks. Sift flour and fold it in.
- For small cookies, place half tsp dough, spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes. For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes. (I placed 10g dough for each cookie & baked for about 20 minutes.)
- Cool completely before serving. To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.