It is safe to say that no cookie maker has matched what Wally Amos, the American founder of Famous Amos, has created. From the company’s beginnings in 1975, the brand’s signature cookies and its omnipotent aromas have turned it into a global operation. The smell of freshly baked cookies wafting through the air is unmistakable, and many customers have stopped by the cookie stand just to get a bag before going on their way. But the recipe for Famous Amos cookies is a closely-guarded secret. Many have tried to replicate the cookie, with reasonable success. One lady from Malaysia named Baizura Muhammed seems to have cracked the cookie code with her recipe
– posted on Facebook six months ago, it went nuts (pun intended) throughout Malaysia and Singapore for being the closest to the real thing yet. Love Wholesome has some theories as to why Madam Baizura could end up giving Famous Amos a run for its money if she plans to make a business out of it.
1. The cookie dough is made by hand
You may be better off making cookie dough by hand if you are new to baking cookies. While using a stand mixer will produce faster results, it is easy to over-mix if you are not careful. Over-mixed batter or dough, whether it is cake, biscuits, cookies or even bread, will break down the gluten structures in the flour. So your baked goodies will not rise or will even spread sideways, and your cookie will end up hard, dense, with not much crunch. The cookie dough comes together rather quickly, so you don’t need to go through the trouble of setting up a stand mixer for a process that takes about 10 minutes.
2. Butter at room temperature (or slightly colder)
Melted butter will produce a runny dough that is hard to work with. Do not melt the butter into a liquid with the microwave. Instead, take the butter out of the refrigerator and leave it to stand for about 20 minutes before using it. The butter must be softened with th