http://www.bearnakedfood.com/2015/04/17/almost-famous-amos-cookies/
Ingredients:
2 ½ cup (300 g) self-raising flour
8 oz. (250 g) unsalted butter – softened at room temperature
110g dark brown sugar
80g caster sugar
1/2 tsp salt
1/2 tsp coffee oil / emulsion
1 large egg
1 tsp vanilla extract
1/4 cup (25 g) instant oats – grind to powder in Thermomix
1/4 cup (25 g) ground almond powder
1 ½ cup (250 g) semi-sweet chocolate chips - I only had 180g Choc chips so I added 70g pine nuts instead
Instructions:
- Beat the egg with coffee emulsion and vanilla extract in a small bowl, cover with cling wrap and let it infuse for at least 2 hours or overnight in fridge. Bring to room temperature before to use.
- Preheat oven to 160°C/320°F. Beat the softened butter, salt and sugar in a large bowl until light and fluffy. Add in egg mixture, ground oats and ground almond. Mix well. Pour in the chocolate chips and mix until well distributed. Lastly, sift in the flour and fold into the mixture.
- For small cookies – use a small teaspoon and scoop the dough. Drop the dough onto a baking tray lined with baking paper. Place them slightly apart and bake for 20 mins or until golden brown.
- For large cookies – use a tablespoon and scoop the dough. Follow the same steps above and bake for 27 – 30 mins or until golden brown.
- Once they are done, place them on a cooling rack to cool completely. Store in air tight containers. They actually taste even better the next day as the flavors develop further.
This is how my batter looks like after mixing
My cookies sizes were very inconsistent and some even got stucked due to the size.
Very sweet but it is what makes is famous Amos like. The crunch is definitely there and kids absolutely loved it.
