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!
