Craving those classic Famous Amos cookies but don’t want to break the bank? I totally get it! There’s something irresistible about their perfectly crunchy edges and chewy centers that make them a favorite for so many.
After years of enjoying these delightful treats, I decided to bring the magic home. This copycat recipe is simple, uses ingredients you likely already have, and delivers that authentic taste we all love. Whether you’re baking for a crowd or just satisfying your sweet tooth, you’ll find this recipe a game-changer.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
Equipment
To master this Famous Amos copycat recipe, having the right tools makes all the difference. Here’s what I use in my kitchen:
Mixing Bowls
- I keep a set of various sizes handy for different stages of the dough preparation.
Electric Mixer
- A stand mixer or a hand mixer ensures the butter and sugars are creamy and well combined.
Measuring Cups and Spoons
- Precision is key. I use both dry and liquid measuring tools to get accurate measurements every time.
Rubber Spatula
- Perfect for scraping down bowl sides and folding in ingredients without losing any dough.
Baking Sheets
- I prefer rimmed baking sheets to prevent the cookies from spreading too much and to maintain their shape.
Parchment Paper or Silicone Baking Mats
- These liners make for easy cleanup and prevent the cookies from sticking to the sheets.
Cooling Racks
- Allowing cookies to cool on racks helps them set properly and keeps them chewy in the center.
Cookie Scoop or Tablespoon
- For uniform cookie sizes, which ensures even baking and a professional appearance.
- To ensure your oven is at the correct temperature, as accurate heat is crucial for the perfect texture.
Having these tools ready will streamline your baking process and help you achieve those delicious, crunchy-edged, chewy-centered Famous Amos-style cookies.
Instructions
Recreating Famous Amos cookies at home is both fun and satisfying. Follow these steps to achieve that perfect crunchy edge and chewy center.
Prepare the Dough
- Cream the Butter and Sugars
In a large mixing bowl, beat 1 cup unsalted butter with 3/4 cup granulated sugar and 3/4 cup brown sugar using an electric mixer until the mixture is light and fluffy.
- Add Eggs and Vanilla
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Mix in 2 teaspoons of vanilla extract until smooth.
- Combine Dry Ingredients
In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in Chocolate Chips
Gently stir in 2 cups semisweet chocolate chips using a rubber spatula until evenly distributed throughout the dough.
Shape the Cookies
- Prepare Baking Sheets
Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Portion the Dough
Using a cookie scoop or tablespoons, scoop out the dough and place rounded balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Create Indentations
Lightly press down on each dough ball to flatten them slightly, promoting even baking and achieving the signature Famous Amos shape.
Bake the Cookies
- Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking.
- Bake the Cookies
Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges turn golden brown while the centers remain chewy.
- Cool the Cookies
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to cooling racks to cool completely, enhancing their texture and flavor.
Make-Ahead Instructions
Preparing your Famous Amos copycat cookies ahead of time is a game-changer, especially when you’re juggling a busy schedule or planning for a special occasion. Here’s how I master the art of make-ahead cookie preparation:
- Prepare the Dough:
After mixing all the ingredients and folding in the chocolate chips, shape the dough into uniform balls using a cookie scoop or tablespoon. This ensures consistent baking results later.
- Chill the Dough:
Place the shaped dough balls onto a baking sheet lined with parchment paper. Refrigerate them for at least 1 hour. Chilling the dough not only makes it easier to handle but also enhances the flavor by allowing the ingredients to meld.
- Freeze for Extended Storage:
If you want to make the dough further in advance, transfer the chilled dough balls to a freezer-safe container or zip-top bag. Label it with the date and type. Frozen cookie dough can be stored for up to 3 months without compromising quality.
- Thawing Before Baking:
When you’re ready to bake, remove the dough from the freezer and let it thaw in the refrigerator overnight. For refrigerated dough, take it out about 30 minutes before baking to reach room temperature.
- Baking from Make-Ahead Dough:
Preheat your oven to the specified temperature. Arrange the thawed or refrigerated dough balls on a prepared baking sheet, leaving space between each for spreading. Bake as directed, keeping an eye on the cookies to achieve that perfect crunchy edge and chewy center.
- Storing Baked Cookies:
Once baked and cooled, store your cookies in an airtight container at room temperature. They stay fresh for up to one week. For longer storage, you can freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.
Storage Overview
| Storage Method | Temperature | Duration |
|---|---|---|
| Chilled Dough | Refrigerator | Up to 3 days |
| Frozen Dough | Freezer | Up to 3 months |
| Baked Cookies | Room Temperature | Up to 1 week |
| Frozen Baked Cookies | Freezer | Up to 3 months |
By following these make-ahead steps, you can enjoy freshly baked Famous Amos-style cookies whenever the craving strikes without the hassle of starting from scratch each time.
Storage Tips
Ensuring your Famous Amos copycat cookies stay fresh and delicious is just as important as baking them perfectly. Here are my top storage tips to maintain their delightful crunch and chewy centers.
Storing Baked Cookies
- Cool Completely
- Allow the cookies to cool on a wire rack for at least 30 minutes. This prevents moisture buildup in the storage container.
- Use Airtight Containers
- Store the cooled cookies in an airtight container. I recommend glass or plastic containers with tight seals to keep out air and preserve texture.
- Layer with Parchment Paper
- If stacking cookies, place parchment paper between layers. This avoids sticking and keeps each cookie intact.
- Room Temperature Storage
- Keep the container in a cool, dry place. Properly stored, the cookies remain fresh for up to one week.
Freezing Baked Cookies
- Pre-Freeze Individually
- Arrange the cooled cookies on a baking sheet lined with parchment paper. Freeze them individually for about 2 hours until solid.
- Transfer to Freezer Bags
- Once frozen, move the cookies to a freezer-safe bag or container. Squeeze out excess air to prevent freezer burn.
- Label and Date
- Always label your storage bags with the date. Baked cookies can be frozen for up to three months without losing quality.
- Thawing
- To enjoy, let the cookies thaw at room temperature for about 30 minutes. They retain their original texture and flavor.
Storing Cookie Dough
- Portion the Dough
- Scoop the cookie dough into tablespoon-sized portions. Shape each portion into a flat disc for easy baking later.
- Freeze on a Baking Sheet
- Place the dough discs on a parchment-lined baking sheet. Freeze until firm, approximately one hour.
- Bag and Seal
- Transfer the frozen dough discs to a freezer-safe bag or container. Remove as much air as possible to maintain dough quality.
- Baking from Frozen
- When ready to bake, place the frozen dough directly on a baking sheet. Add a couple of extra minutes to the baking time to ensure they are fully cooked.
Storage Chart
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 1 week | Use airtight containers |
| Freezer (Baked Cookies) | Up to 3 months | Freeze individually first |
| Freezer (Cookie Dough) | Up to 3 months | Portion and freeze on baking sheet first |
| Thawing Cookies | 30 minutes | Let sit at room temperature |
| Baking from Frozen Dough | Extra 2 minutes | No need to thaw dough before baking |
By following these storage tips, you can enjoy your homemade Famous Amos-style cookies anytime, maintaining their perfect balance of crunchy edges and chewy centers.
Conclusion
Baking these Famous Amos-style cookies has been a delightful journey for me. There’s something special about creating that perfect balance of crunchy and chewy right in my own kitchen. I love how simple ingredients can transform into such tasty treats that bring joy to any occasion. Whether you’re baking for friends, family, or just yourself, this recipe never fails to satisfy those sweet cravings. Plus having the flexibility to make ahead means you can enjoy fresh cookies anytime without the hassle. I hope you enjoy making and sharing these cookies as much as I do. Happy baking!
