GIANT Single-Serving Cookies (Oatmeal, Snickerdoodle, & Peanut Butter) - Bigger Bolder Baking Ep 89

Gemma's Bigger Bolder Baking 3 NEW GIANT Single-Serving Cookies Hi Bold Bakers! I was so happy to see that the GIANT Single-Serving Cookie video was such a hit with you guys. And I couldn't believe that hours after the video went live, I started receiving all of these fantastic photos. So I went through all of the comments and in today's video, I'm going to make the next three most-requested flavors. So let's get baking! These cookies are for those times when you're craving a little something sweet and a little bit bold. You can mix them all up in just one bowl. They just require a few ingredients and I guarantee you you'll have it ready before the oven preheats. The first cookie we're going to make is a gooey and soft Oatmeal & Raisin. In our bowl we're going to add in our room temperature butter and our brown sugar and then just mix these two ingredients together. To this we're going to add in our egg and vanilla extract and then mix it until well combined. Ok, so to this we're going to add in our flour, our raising agent and some salt for flavor. You just want to gently mix in the flour. I'm always saying take care not to overmix flour because it will toughen your cookie. Perfect! To this we're going to add in our main ingredients for this cookie, which are oatmeal and raisins. Then just simply mix in your oatmeal and you'll see your big giant cookie start to come together. Perfect! That took no time at all and now this cookie is ready for the oven. So we're going to put it on a tray lined with parchment and bake it off. And just form a nice big thick cookie. I know this kind of looks a bit ridiculously big but you want it big so then it will actually melt down while it's cooking but it also stays nice and thick in the middle and that gives you that lovely gooey texture. So I like to do it around 3 inches wide. So we're going to bake it off at 350F/180C and I'm going to give all the recipes and timing on my website: www.BiggerBolderBaking.com. Our timer has gone off for our first cookie so let's check it out. The Oatmeal Raisin turned out fantastic! As you can see, it's a little bit soft in the middle when you push it down and as it cools it will go crispy on the outside which is exactly what I want in my Oatmeal and Raisin Cookie. So I'm just going to break this guy in half and have a little taste. I also want you to see inside. See what he looks like. It's a really nice soft and gooey cookie. And it's so different than the cookies we get in Ireland because they're always crispy. These ones are just delicious because you get the best of both worlds. The only thing better than an Oatmeal & Raisin cookie is a GIANT Oatmeal & Raisin Cookie. But I'm not going to fill up on this guy because we have two more cookies to go. Our next most requested flavor is a cookie with a little bit of cinnamon, a little bit of vanilla and definitely soft and gooey: it's a Snickerdoodle. In our little bowl, we're going to add in our room temperature butter and some white sugar. And then with your little spatula mix these two ingredients together. Another reason why I love these cookies is because you can do it all by hand and in a little bowl. No muss, no fuss. Perfect! All of our sugar is mixed in. To this we're going to add in our egg and vanilla extract. And then again just combine these two ingredients together. Apart from my mug cakes, I don't think baking gets much faster than this. Ok lovely. Now we're going to add in our flour, cinnamon, baking soda, salt and cream of tartar. So I get asked a lot, do you need the cream of tartar? And the answer is a 100% yes. It is what gives the cookie a lovely texture, the crackles on top, so go out and buy a little tub and you'll have it forever. And also when it comes to raising agents, in all baking not just cookies, less is more so just make sure you measure out the exact amount that you need so then you don't end up tasting it in your end result. Nice! As I was talking, I finished mixing my cookie dough. That's how fast they are to make. So one of the quintessential things about a Snickerdoodle is that it's tossed in cinnamon sugar before it's based so that's our next step. In a clean bowl, add in your cinnamon sugar. And then toss your cookie around. Make sure it's well coated. And there you go, once it's well coated we're going to put it on our baking tray. Give it a little bit of a press down until it's 3 inches. Nice and big thick cookie. Now another reason why I love these cookies is that if you live in a dorm or a small apartment, you can actually bake these guys in a toaster oven. It's perfect! Everybody can make these. And there you have it! Another giant delicious cookie ready for the oven. Now a tip about baking these guys. You don't want to over bake them. Sometimes they may look like they're undercooked but that's exactly what you want. A little bit of a dip in the center because when they cool down they'll still be gooey in the middle and a little bit crispy on the outside. My kitchen kind of smells like Christmas right now so I'm pretty sure my Snickerdoodle cookie is ready. You can tell this cookie is baked perfectly because it has a little dip in the middle there you can see which it means it's nice and gooey underneath there and it's going to get crispy around the outsides and that's exactly what we want. See all this lovely crackle on the top. They're just such pretty looking cookies. I'd never had a Snickerdoodle before until I moved to the United States, so for those of you who don't know them I strongly suggest you try them out. I'm not going to fill up on this cookie because the next flavor is my absolute favorite. I saw our next cookie flavor requested a ton and it's actually becoming one of my favorite flavor combinations and that's Peanut Butter & Jelly. In my bowl, I'm going to add in room temperature butter and sugar and just like before cream them together. Using brown sugar in a cookie actually gives it that lovely moist kind of caramelly flavor. To this, we're going to add in our egg, vanilla extract, and our very important Peanut Butter. And then mix these together until well combined. I like to use smooth peanut butter because then I can add in my own freshly-toasetd nuts later on. To our peanut butter mix, we're going to add in our flour, raising agent, pinch of salt for flavor and then our chopped toasted nuts. And then just gently mix them all together. Just mix it together until it forms a dough and we're done. It's time to get this guy onto a tray with parchment and then we're going to bake him off. Place your cookie dough in one big lump on your baking tray. And just like your other cookies, you want to get it nice and thick. Just like a traditional peanut butter cookie you would see in a bakery, I like to take a fork and then mark the top. So now you're probably wondering where the jelly is in our Peanut Butter & Jelly cookie? We're going to take a tablespoon and make a little crevice right in the middle of our cookie. And into that, I'm going to scoop a generous amount of raspberry jam. This cookie looks gorgeous! It's ready for the oven. My timer just went off so it means my Peanut Butter & Jelly cookie is ready. You can see it's a nice thick, soft cookie and has all of this lovely warm jam in the middle. I was working up towards this cookie that's why I only ate a little bit of the other ones. Check it out. All the gooey jam and peanut butter down here. It's a little bit cakey but still soft. Cookie perfection! Mmm. This is gorgeous. Yummy. Yummy. Yummy. Keep all of the great cookie photos coming and let me know what flavors you'd like to see next. I'll see you back here next Thursday for more Bigger Bolder Baking.