Chocolate Chip Cookie Recipe – Simon’s Angelinos

This fabulous chocolate chip cookie recipe comes from our friend Simon at DL Sea’s Studio on YouTube. The cookies are loaded with chocolate chips, mini marshmallows and nuts. They are also made with oatmeal and nutmeg which happens to be his secret ingredient. Because they are so diverse and he is from Los Angeles — which is also very diverse — he decided to call them Angelinos.

You will need to grind some rolled oatmeal for this recipe. Please do not use instant oatmeal because it will not work as well. You need the rolled oats to have a nice crisp cookie with a soft and chewy interior.

As always, I have to recommend that you use unsalted and softened butter when making cookies. This will assure that when you cream it with the sugars you will have a smooth cream and not cold lumps of butter in it.

You will need to bake these cookies between 13 to 15 minutes. It all depends on your oven but start monitoring them at 13 minutes. If the edges are browned your cookies are ready. Once you remove them from the oven you need to let them cool down on the cookie sheet for at least 5 minutes so that you can take the melted marshmallows — which by the way taste like butterscotch — of the pan with ease. Otherwise it will be too sticky.

These cookies are very addictive and I think the best cookies I have ever had. Thank you Simon! Best birthday present ever! I hope you guys make them and enjoy them as much as we did.

Here is what you are going to need for these superb chocolate chip cookies:

Makes about 60 cookies
2 1/2 cups (275 grams) rolled oats
1 cup (227 grams) unsalted butter, soft
1 cup (220 grams) brown sugar, packed
1 cup (200 grams) granulated (white) sugar
2 large eggs at room temperature
1 tablespoon vanilla extract
2 cups (256 grams) unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 bag (273 grams – or about 2 cups, whichever is greater),bittersweet chocolate (chips), semi-sweet works too, as well as chopped chocolate
2 cups (125 grams) mini marshmallows
1 1/2 cups (200 grams) walnuts, chopped (or any nut you prefer)
1 tablespoon milk (On standby)

Preheat oven to 350 F and gently grease and/or line 2 cookie sheets with parchment or silicon mats.

Finely grind oats in a food processor or blender. Set aside for later.
In another bowl cream together sugars and butter until well mixed, then add eggs and vanilla and mix well.

In another bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, and the ground oats. Add dry ingredients into the wet and mix to combine.
Add chocolate chips, nuts and marshmallows and mix well. If dough becomes too dry or tough to mix, add the milk which should make the dough *slightly* looser.

Drop by the tablespoonful onto cookie sheets leaving 2 inches in between them so they can spread.

Bake at 350 F for 13 minutes to 15 minutes. Cool on a wire rack or a plate.

2 cookies – CALORIES 267.57; FAT 14.11 grs (sat 6.10; mono 3.34; poly 3.51); PROTEIN 3.59 grs ; FIBER 0.83 grs; CARBS 33.29 grs; CHOLESTEROL 27.94 mg; IRON 1.27 mg; SODIUM 143.74 mg; CALCIUM 32.72 mg

Print the Angelinos Chocolate Chip Cookie Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

1 Comment

  • March 16, 2015

    Simon DLSea

    I’d like to mention that you can also use a blender! Pulsate on lowest setting and stir if you need to until your oats are a fine powder. Works just as well!

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