Morning Bold Bakers! Morning Kevin. Thank you. So you don't normally see me like this,
but today I'm gonna show you a behind the scenes look at the filming of a Bigger Bolder
Baking episode. And we’re also going to make my best ever oatmeal and raisin cookies.
But for right now, I've got to go get ready. Ta-da! I'm ready to rock and roll. So as you
can see, it takes a team of people working behind the scenes here at Bigger Bolder Baking
to make each and every episode. And let me tell you, that team drinks a lot of coffee.
This video was sponsored by Keurig to introduce the new K-Cafe Coffeehouse Brewer. This brewer
saves me a lot of time on busy shoot mornings because I can make my favorite coffee, a latte
or a cappuccino all at home. Use the coffee shot to brew a concentrated shot of coffee
and use the dishwasher safe frother to froth your choice of milk to create a latte, or
cappuccino. It’s like having a personal barista at your fingertips. Just brew, froth,
enjoy. I'm good to go, let’s make our oatmeal and raisin cookies. So we’re gonna start
out by mixing our dry ingredients. [Olivia]: Here you go, Gem. [Gemma]: Thanks, Liv. Add
in your flour, baking soda, salt, and cinnamon. And then with a whisk just mix them all together.
It’s just a good idea to mix the raising agent all the way throughout your dry ingredients.
It makes for better cookies. Then I'm gonna set that aside, and I'm gonna bring in a nice
big bowl. So we’re gonna add in our butter, now it’s really important that this is room
temperature so it’s so much easier to mix up. Then we’re gonna add in some white sugar,
sprinkle, sprinkle. And then of course the secret to all my best cookie recipes is brown
sugar, because it gives it a lovely caramel flavor. Now if you don't have brown sugar,
you can make it really easily and there's a recipe on my website. Then just cream these
ingredients with a whisk. Now one thing I love about this recipe is that you do it all
by hand, you don't need any special equipment. All you want to do is just cream it up really
well for around 3-4 minutes, until it’s light and fluffy just like this, this is perfect.
So into this mix we’re going to add in an egg, and some vanilla extract, just to give
these cookies really great flavor. Then all you want to do is just mix these ingredients
in. So now if you don't eat eggs, don't worry. Where the recipe is on BiggerBolderBaking.com,
I've written egg substitutes so you can always leave them out and still end up with great
cookies. Okay, this is looking perfect, now we’re going to add in our dry ingredients.
So toss in your flour mix, your rolled oats, and then your raisins. Now if you don't eat
raisins, don't worry. You can always leave them out or replace them with chocolate chips.
However, this is an oatmeal and raisin cookie and it makes them taste awesome, so in you
go. And then simply with a spatula, just mix it up until it forms a dough. One thing I
love about cookie doughs is you can make them up, bake a few off and then put the rest in
the fridge and they'll live happily for 4-5 days, and then you can have fresh cookies
whenever you want. Now with some cookie doughs you do have to chill the dough before you
bake them, with this one you don't however, so I'm just gonna bring in my tray and scoop
them straight away. So here I have a tablespoon measure and all you want to do is just get
a nice heaped tablespoon of your cookie dough, and pop it onto your tray lined with parchment
paper. And then keep on going until all your dough is used up. Ira I actually think this
would make a really good shot, so do you wanna come around and get it from the other angle?
[Ira]: Yeah sure, be right there. [Gemma]: So one thing you normally don't see on camera
is Ira. He comes from around the corner and he gets shots that usually are really beautiful
food shots, we use a lot of natural light because as a lot of your know, this is my
kitchen here in Santa Monica. So sometimes the light and the shot are better from other
angles, so Ira always pops in, gets the shot, and pops back out again. Like I said, it’s
teamwork. Okay Ira, what do you think? [Ira]: Oh I think it looks great! [Gemma]: Thanks!
Okay, these are looking perfect. So on your tray, make sure that you leave a gap in between
your cookies because they will spread out. Also, if you want to give them a little bit
of a shape with your fingers to make them nice and round, feel free to do so. Okay,
perfect, our cookies are ready to go into the oven. Now you want to bake these guys
off at 375ºF/190ºC for just 9-10 minutes because you want to make sure that they're
nice and soft in the middle and crispy on the outside. [Ira]: Okay, cut! [Gemma]: Okay,
so at this moment in time we always take a little break, while something is in the oven.
We get something to eat, I make the team some coffee, and we just hang out. So whether you're
making lattes, cappuccinos, or brewing a regular coffee like I am here, the K-Cafe Coffeehouse
Brewer works with any K-Cup pod so you have endless options. Here you go Kevin! [Kevin]:
Thanks Gem. [Ding!] [Gemma]: Enjoy, now get out of here, because that’s my timer and
I've gotta get back to work. So check out these bad boys. They look fantastic. Now come
here to me, I want to show you why I said only cook these for a short time. Because
you see they're still doughy in the middle, but then they're crispy on the outside, this
is definitely, without a doubt, a perfect oatmeal and raisin cookie. Now as you know
this is my favorite part. Just check that out, how lovely and soft it is in the middle.
Mm! You know what? I think the oatmeal raisin cookie is underrated. Without a doubt, these
cookies are the comfort food of baking. [Ira]: Okay, that’s a wrap! [Gemma]: Okay, great.
So our shoot days are long days, everybody works really hard, and it gets hot in here,
so I like to reward myself with an iced latte. So not only does the K-Cafe Coffeehouse Brewer
make hot lattes and cappuccinos, but you can also use the cold setting for cold frothed
drinks to make an iced latte or cappuccino. So there's something for everyone. Visit Amazon.com
to purchase now. A special thank you to Keurig for sponsoring this video and special thank
you to you for watching it! I’ll see you back here really soon for more Bigger Bolder
Baking. [Ira]: Alright, try to liven it up a little bit. Start with a smile. [Laughter]
[Kevin]: She told me to tone it down. [Ira]: Just a little bit!