Description:
I try to copy the cookies from Subway... I love the flavour and the soft chewy texture of the cookies from Subway. The cookies that I've made are not that close to the original. Still needs some trials.

If anyone has the copycat recipe of Subway's WCMC, can you share it with me??? :D

Ingredients:
I use the base recipe from Nicole Weston's recipe and modify it slightly. I used extra light olive oil instead of macadamia oil. However, I'm still not happy with the overall flavour and texture. The maple syrup is too strong for me.

With the second batch, I substituted some of the oil with unsalted butter. Also, I need to reduce the sugar.

Directions:
Also follow hers with some modification. I press the cookies with a fork to flatten the cookie balls about half way of baking.

I have been looking for a copycat recipe of Famous Amos crunchy cookies for a long time. Then, I came across Biskut Raya: Famous Amos about half a year ago. The guy said that the recipe was from Famous Amos in Bangsar, Malaysia. At first, I was quite sceptical about the recipe but anyway, I gave it a go today. There is also another website citing the original recipe and there are comments from some people. They said that the cookies are not like Famous Amos and too much oats etc. But hey, I guess they might not know if they were not told that the cookies were not bought from the Famous Amos shop.   I suppose the cookies have the closest taste and texture to the Famous Amos version.

I converted the quantity to grams, adjusted the quantity of some ingredients, grouped the ingredients, adjusted some of the baking steps and quartered the original quantity. Geez... the ingredients in the original recipe are just all over the place. The reduced quantity still makes a lot of cookies. Just take a look at the total quantity of the quartered recipe, it's about 1 kg dough. Btw, my mother in law said she saw a similar cookie recipe with oatmeals but she cannot remember where it was from.

Anyway, the cookies turned out very light, airy and crunchy as I always want... yihuiiii . Whether the recipe was really from Famous Amos or not, I am still very happy with the result. The texture of the cookies was just right. The light crunchy texture is contributed by the oatmeal and baking powder and soda.

The only thing that I have to improve is the fineness of the oatmeals. Mine was still quite coarse. Here is the adjusted recipe. If you want to use the original, please check the original source.

 

Ingredients

 

115 g butter, You’ll Love Coles, reduced salt, cold and cut into cubes

100 g caster sugar

90 g brown sugar

 

1 egg (70 g with shell but don't include the shell in your mixture )

½ tsp vanilla extract, Queens

 

100 g Oats, Uncle Toby Traditional, grind to a fine powder, sieved

125 g plain flour

^1/­₈ tsp salt (because I used reduced salt butter, you may want to use 1/4 tsp salt if using unsalted butter)

½ tsp baking powder

½ tsp baking soda

 

150 g almond, chopped coarsely

150 g milk chocolate chips, Cadbury 

90 g milk chocolate bar, Lindt, grated finely with microplane (when the chocolate pieces were getting too difficult to grate, my husband just ate those bits. The whole block was 100 g.)

 

 

Cooking Methods

 

1. Cream butter and sugars until light and fluffy
2. Add egg and vanilla, beat till well combine
3. Add oats mixture and mix till combine
4. Add chocolate and nut mixture then mix till just combined.
5. Leave the dough in the fridge for about 20 minutes
6. Preheat oven to 160-180^oC
7. Lay a baking paper on the cookie sheet
8. Take about ½ tsp of the mixture and put on the cookie sheet
9. Bake for about 10 minutes
10. Return the remaining dough to the fridge while waiting for the batch to come out from the oven.
11. Cool on the cooling tray
12. Store in an airtight container

 

 

Note:

-        The nuts can be changed to macadamia, walnut, pecan, cashew nuts, peanuts or even just no nuts.

-     The cookies are also nice with some of the dried fruits such as raisins and cranberries.

-        If you want the cookie to have darker colour, you can use dark brown sugar and/or add cocoa powder. Reduce the plain flour accordingly when add cocoa powder.

-        Baking time should be adjusted according to the size of the dough balls

-     Leave the dough ball stay high (don't press it). I find the cookies that still stay high are cruchier and lighter (not dense).

-        I put the dough in the fridge for about 20 minutes before baking the first batch to prevent excessive spreading. Then, I returned the remaining dough to the fridge while waiting for a batch baked in the oven.

As for the photos... just imagine the cookies from the Famous Amos display shelf.  At the moment, I still feel not quite right from eating too much cookies....

 

Note:

- Do not mix the dough for too long as it will cause the cookies turn hard.

- I tried to modify the recipe by reducing the flour and add arrowroot starch and wholemeal flour. Also, I shape the cookie into a log and cut it. The cookie became hard and chewy

Why cempluk? It's because I made big size cookies instead of bite size cookies  I measured the dough approximately 20 g each before baking.

 

Anyway, this is one of my favorite cookies. I'm not sure whether it's only available in Indonesia but I guess it's quite similar to the other butter based cookies from other countries.

 

The recipe below is from Ci Stella's site which is based on the recipe from detikfood.com. As usual, I changed slightly the ingredients by adding milk powder and vanilla extract *Gak tahan sih kalo gak ngeganti*. 

 

 

 

Ingredients

 

Cookie Dough

150 g butter,You’ll Love Coles, reduced salt, cold

100 g margarine spread, Logicol original, cold

100 g castor sugar

1 tsp vanilla extract, Queens

200 g cashew nuts, roasted unsalted and ground

240 g plain flour

10 g full cream milk powder

 

Dusting

Soft icing sugar mixture

 

 

Cooking Methods

 

1. Preheat oven to 160^oC
2. Grind cashew nuts in the food processor until fine but don't make it to paste. Some coarse particles are alright.
3. Cut butter into cubes
4. Cream butter, margarine and sugar until fluffy and pale. Add vanilla and mix.
5. Add dry ingredients in 2 batches. Mix gently with metal spoon.
6. Shape and bake for about 20 minutes or until light golden brown
7. Cool on cooling tray for about 15 minutes
8. Dust with or roll in icing sugar

 

 

 

 

 

 

Note:

-        The mixture should be kept in the refrigerator for 20-30 minutes before baking to prevent spreading. Take a look at the suppose to be moon shape cookie, the cookie dough was baked straight after shaping and the dough was too soft. The round shape cookie still maintained the shape during baking.

-        I’ll reduce the amount of fat next time and replace cashew nuts with almond meal. I may put some ground oatmeal to see how the texture is. Thus, I may get crunchy cookie with less fat and more fibre. Eventhough I’m not a health freak, I still concern on the amount of saturated fats and sugar that I consume. I still want to enjoy the foods without giving extra burden to my body to metabolise them.

-     Do not shape or roll or play with the dough for too long. The texture of the cookie will be compact and hard as the gluten starts to develop and cousing this problem.

-     Other recipes also add boiled yolk.

-     I rolled the first batch in icing sugar when those cookies were still quite warm (but already hold the shape). The result was the sugar slightly melted.

 

Aduh.... kapan ya, kue keringku bisa bentuknya bagus???  Kayaknya mesti semedi 40 hari 40 malam biar telaten ya?

Akhirnya aku bikin kue nastar juga setelah ngeliat resepnya Sylvia di http://schneehase.multiply.com/recipes/item/25. Jadi pengen banget nih, dengan ke-pd-an sedikit utk bikin kue. Seringnya GATOT berat kalo dalam usaha kue-mengkue sih.

Kebetulan hari Sabtu tsb, mertua dateng dan sekalian buat cemilan sore hari. Langsung habis hari itu juga, soalnya jadinya gak banyak sih. Aku sendiri aja bolak balik, dapur - ruang tamu.

Aku cuma bikin separo resep dari resepnya Sylvia. Resepnya aku modifikasiin sedikit (biasa... kalo gak ngeganti gak tahan deh... mungkin makanya sering gak jadinya ) dengan menambah bumbu pada selai nanas, mengurangi mentega dan menambah grana padano parut. Resepnya menjadi spt ini:

Bahan Isi Nanas:

1 kaleng Crushed Pineapple (merk Dole - 8 oz ~ 225g kalo gak salah)

1 clove

1/4 sdt cinnamon powder

2 sdm brown sugar

Bikin isi nanasnya dulu. Masukan semua bahan kecuali gula ke panci kecil. Gunakan blender tangan utk menghaluskan nanas. Setelah halus, nyalakan api dan masak sambil diaduk2. Masak sampai agak kental, masukkan gula. Lanjutkan masak sampai kental (agak2 kering). Dinginkan.

 

Bahan Kulit Nastar (Shortbread Pastry):

100 g mentega (suhu ruangan)

1 kuning telur

40 g gula castor

50 g grana padano, parut (bisa diganti parmesan, parmigiano regiano ato any mature hard cheese)

1/2 sdt vanilla extract

250 g tepung terigu (all purpose flour)

Panaskan oven dengan suhu 160 deg C. Kocok semua bahan kecuali tepung terigu dengan mixer sampai semua bahan tercampur dan lepas dari kocokan. Campurkan dan aduk-aduk tepung terigu dengan tangan (sampai seperti tepung roti). Bentuk kotakan dengan penggiling (seperti bikin pizza base), potong kotak2 dan taruh di loyang tipis (biscuit tray). Taruh selai nanas di atasnya. Panggang kurang lebih 17 menit pada suhu 160 deg C.

PS: Dengan mengurangi jumlah mentega, menyebabkan adonan tidak dapat dipulung ya karena adonan menjadi agak2 kering.