How did Famous Amos keep his cookie high in a mound without going flat like mine when baking?

Question

I can make them crispy, but they keep going flat when baked. They don't stay high in a mound like the original Famous Amos.

Any ideas? Btw, I don't believe in the recipes circulating on the internet that he used bisquick, or instant coffee, or powdered milk, or cocoa of all things.

Answer 1

I can tell you one thing with a certainty (sadly not the answer to your question though lolol). Years ago Famous Amos was at the Boston Globe Book festival. I think he wrote a book about how to make it in business....but sadly no recipes. I met him and remember we had a really fun chat. Nice man. You know he sold out though to one of the big companies. I swear the cookies are saltier now. There is another one..Sam & something that taste like his used to in his prime.

ANYWAY he said he has never and will never give out the recipe so if we ever saw it, it was a fraud. I doubt he used any of those things, esp the bisquick because that has a unique taste that wasn't in his awesome cookies. They are less cakelike so I would guess it didn't have a lot of eggs. And from personal baking one of the ways to keep a cookie high not flat is to roll into a ball and then refridgerate until firm then bake.

Personally I've never found a recipe really close to his. If you ever find it I'd love it. But I am certain it didn't come from him...but if Sam & whoever (dang with I had some to look at both to tell you the name and EAT lol)...hmm I really think it's Sam & Brent or Bren, well if they can do it, it can be done lol. Think I'll read the ingredients next time I buy it, which thanks to you will probably be very soon, and see if there are any hints in there. The last time I had a Famous Amos it was very salty and the chocolate wasn't as good..that was awhile ago.

ETA...if this wasn't long enough I web searched since it was bugging me. The name of the cookie is Brent & Sam's. Interestingly enough they have a page all about why their cookie is different. One thing that popped out is they said they slow bake at a lower temp. Bet that is part of it too!
http://www.brentandsams.com/What-Makes-Our-Cookies-Different-W1C19.aspx

Answer 2

Well, I don't know about Famous Amos cookies, but this is my mom's secret to keeping her cookies from falling flat. An example, just to get you acquainted with the measurements part: If the recipe calls for a cup of butter/margarine, use 1/2 cup butter/margarine (whichever you prefer) and 1/2 cup Butter-Flavored Crisco shortening. It's that easy! Now, mind you, my mom didn't make crispy cookies. Hers were always moist and nice, but not exactly chewy. Hmm, now I'm getting hungry for cookies!
Well I hope this helped you out! Have a great week!

Answer 3

famous amos cookie high mound flat baking

Answer 4

It all has to do with sugar vs salt, baking powder vs baking soda and margarine vs butter. the exact measurements for each i'm not sure. but try food network.com alton jones did a whole show on how to get a cookie exactly the way you want it.

Answer 5

chilling the mounds before baking them should stop them from spreading so much. Also make sure that for each batch you start with a cold cookie sheet. A warm sheet will melt the butter as soon as you place them on the sheet causing them to spread.

Answer 6

I don't know exactly what he did, but the general way to get them like that is to use more flour, and less butter and sugar. A little more baking powder (not too much!) might help, too.

Answer 7

I have a cold glass of milk can I have some?Please?

Answer 8

maybe baking powder
www.allrecipes.com