Crispy, buttery, and loaded with chocolate chips! This Famous Amos Chocolate Chip Cookies Recipe recreates that nostalgic crunch at home.
You ever bite into something and boom—you’re a kid again? That’s what happens to me every time I eat these cookies. Famous Amos cookies weren’t just a snack in my house; they were a luxury. My parents weren’t the “fill the pantry with junk food” kind, but every now and then, a bag of those tiny, golden, crispy chocolate chip cookies found its way into the grocery cart.
And let me tell you, when they did? Oh, it was game over. My siblings and I would battle for the last cookie, shaking the bag to make sure we got every last crumb. If you were lucky, you got the one chip that somehow stuck to the inside of the bag. That was a big deal.
Fast forward to now, and I don’t always want to track down a bag of Famous Amos cookies at the store. Plus, let’s be honest—freshly baked cookies always win. So I set out to recreate that crispy, buttery, chocolate-loaded magic in my own kitchen. And guess what? This recipe delivers.
If you’ve been craving that iconic crunch, the perfect chocolate chip ratio, and a cookie that practically begs to be eaten by the handful… you’re in the right place. Let’s bake!
Why You’ll Love This Famous Amos Chocolate Chip Cookies Recipe?
- The perfect crunch – No soft-baked nonsense here. These are light, crispy, and exactly like the original.
- Packed with chocolate chips – Because a cookie without enough chocolate isn’t worth the calories.
- Ridiculously easy to make – No weird techniques, no overnight chilling. Just mix, scoop, and bake.
- Stay fresh for days – If you don’t eat them all at once, of course.
- Nostalgia in every bite – If you grew up on Famous Amos cookies, you need this recipe in your life.
Ingredient Notes:
Baking is basically science and magic. Here’s why these ingredients work so well together:
- White & Brown Sugar – White sugar makes them crispy, brown sugar adds just a tiny bit of chewiness and caramel flavor.
- Butter & Oil – Butter brings that rich flavor, and the oil keeps things crisp. No dry cookies here.
- Egg & Milk – Just enough to hold everything together without making them cakey.
- Vanilla Extract – It makes everything taste warmer and better. Always use real vanilla if you can.
- All-Purpose Flour – The foundation. Too much = dry cookies. Too little = a weird, greasy mess.
- Salt – A pinch makes the sweetness pop.
- Cream of Tartar – The secret ingredient! This keeps them crispy without making them rock-hard.
- Baking Soda – A little lift so they aren’t completely flat.
- Semisweet Chocolate Chips – The real star of the show. Use good-quality chips for the best flavor.
- Chopped Walnuts – Optional, but they add a nice crunch and depth of flavor.
How To Make Famous Amos Chocolate Chip Cookies?
Step 1: Preheat & Get Everything Ready
Set your oven to 350°F (175°C). You want it fully preheated before the cookies go in—no one likes an unevenly baked cookie.
Step 2: Cream the Sugars & Fats
In a big mixing bowl, beat together the white sugar, brown sugar, butter, and oil until smooth and creamy. This step is huge—getting the right texture here is what makes the cookies perfect.
Step 3: Add the Wet Ingredients
Mix in the egg, milk, and vanilla extract. Stir until everything is combined. The batter should be smooth, not too thick or runny.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, salt, cream of tartar, and baking soda. Whisking first makes sure there aren’t any weird pockets of baking soda later.
Step 5: Mix Everything Together
Want To Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Overmixing = tough cookies. No one wants that.
Step 6: Add the Chocolate Chips & Walnuts
Fold in the chocolate chips and walnuts (if using). Try not to eat all the dough right now. Or do. I’m not judging.
Step 7: Scoop & Bake
Drop teaspoon-sized dough portions onto an ungreased cookie sheet, leaving about 2 inches between them. These cookies spread, so give them room!
Bake for 8-12 minutes, until the edges are golden but the centers still look slightly soft. They’ll crisp up as they cool, so don’t overbake!
Step 8: Let Them Cool & Try Not to Eat Them All at Once
Let them sit on the baking sheet for a couple of minutes before moving to a wire rack. If you eat one straight out of the oven and burn your mouth on melted chocolate, well… that’s part of the experience.
Storage Options:
- Room Temp: Keep them in an airtight container for up to a week.
- Freezer: Freeze baked cookies for up to 3 months. Just let them thaw before eating.
- Dough Storage: You can freeze scooped dough balls and bake them fresh when cravings hit!
Variations and Substitutions:
Want to mix things up? Try these tweaks:
- Dark Chocolate Chips – If you love a deeper, slightly bitter chocolate flavor.
- Extra Vanilla – A little extra vanilla makes everything better.
- Cinnamon Sprinkle – A touch of cinnamon adds warmth without overpowering the chocolate.
- No Nuts? No Problem. – Skip the walnuts or swap for pecans if you prefer.
What to Serve with Famous Amos Chocolate Chip Cookies?
- Milk (duh) – Classic. Dunking is a must.
- Coffee or Espresso – Because coffee + cookies = happiness.
- Vanilla Ice Cream – Cookie ice cream sandwiches, anyone?
- Peanut Butter Spread – Trust me, it’s weird but amazing.
Frequently Asked Questions:
Can I make these softer instead of crispy?
Yes! Bake them for 2-3 minutes less and add an extra tablespoon of milk.
Can I use margarine instead of butter?
You can, but the flavor won’t be as rich. Butter is the way to go.
Can I double this recipe?
Absolutely! Just make sure you’ve got enough baking sheets.
These Famous Amos Chocolate Chip Cookies are my go-to when I want something crispy, buttery, and packed with chocolate. They’re nostalgic, ridiculously good, and almost too easy to eat by the handful.
Now tell me—are you team crispy cookies or team soft and chewy? Let’s debate in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Famous Amos Chocolate Chip Cookies Recipe
Ingredients
- 1 cup white sugar
- 1 cup packed light brown sugar
- 1 cup butter softened
- 1 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- ½ cup chopped walnuts optional
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the center to allow for even baking.
Prepare the Wet Ingredients:
- In a large mixing bowl, combine the white sugar, brown sugar, butter, and vegetable oil. Beat together using an electric mixer or whisk until smooth and well incorporated. Add the egg, milk, and vanilla extract, continuing to mix until fully blended.
Combine the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, salt, cream of tartar, and baking soda. This step ensures that the dry ingredients are evenly distributed, preventing any clumps in the dough.
Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring continuously until the dough comes together. Be careful not to overmix, as this may affect the final texture of the cookies.
Add the Chocolate Chips and Walnuts:
- Gently fold in the semisweet chocolate chips and chopped walnuts (if using). Ensure they are evenly distributed throughout the dough for consistent flavor in every bite.
Portion the Dough:
- Using a teaspoon, scoop small portions of dough and place them on an ungreased baking sheet, spacing them approximately 2 inches apart to allow room for spreading during baking.
Bake the Cookies:
- Transfer the baking sheet to the preheated oven and bake for 8 to 12 minutes, or until the edges turn a light golden brown. The cookies should still appear slightly soft in the center, as they will continue to firm up while cooling.
Cool and Serve:
- Remove the cookies from the oven and allow them to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!