"Almost" Famous Amos Chocolate Chips Cookies

Hi everyone, how have you all been doing?  I'm sorry for not updating my blog for so long...... I have been lazy to sit in front of the computer to do posting eventhough I have been busy cooking and baking yummy good food for my family here in Auckland.

Lately it has been raining almost everyday here; and instead I just stay at home reading and browsing cookbooks.

Today post is Chocolate Chips Cookies.  I have wanted to bake this back at home this "Almost" Famous Amos Chocolate Chips Cookies for so long but I was afraid that I couldn't finish this cookies all by myself as I am not a big fan of chocolate chips cookies.  So since I am here and my niece is always pestering for chocolate chips cookies, so I grab this opportunities to make it for her.

I wanted to make half of the recipe and I am glad I didn't.  This chocolate chips cookies are SO GOOD and crunchy.  I LOVE IT and in fact I can say I am in love this chocolate cookies!  I am going to make this again and again........

"Almost" Famous Amos Chocolate Chip Cookies
Recipe sourced & adapted from BisousAtoi 

Ingredients
250g salted butter, softened
200g light brown sugar  (I only used 150g and I still find a little too sweet)
1/4 tsp salt
1/2 tsp coffee oil (this is the one that gives the cookie its distinctive fragrance)
1 egg
1 tsp vanilla extract
1/4 cup oats, processed to bits in a chopper
1/4 cup ground almond
1/2 cup of your favourite nuts, chopped finely (optional, here I used walnuts)
1 pack of Nestle Tollhouse semi-sweet chocolate chips or chocolate chunks (I used abt 250g)
300g self-raising flour 

Method
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.

   

I've asked my niece how she like the cookies?  And her reply is......."SO YUMMY and DELICIOUS!"

So crunchy....... and I have become a chocolate chips cookies addict now!