SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakersWRITTEN RECIPE available on my website: http://bit.ly/3NewCookieRecipesJUST RELEASED! Chocolate Mug Cake Trio: http://bit.ly/ChocolateMugCakesHi Bold Bakers! This week, YOU helped me decide the NEW GIANT Single-Serving cookies you wanted to see. You'll find a classic Oatmeal & Raisin, a Snickerdoodle, and a very Big & Bold Peanut Butter & Jelly cookie. So let's get baking!WATCH more Bigger Bolder Baking Episodes HERE:* No-Knead Donuts: http://bit.ly/GemsDonuts* More GIANT Single-Serving Cookies: http://bit.ly/SingleServingCookiesVideo* Microwave Mug Breakfasts: http://bit.ly/GemmasNEWMugBreakfasts* Homemade Ben & Jerry's Ice Cream Flavors: http://bit.ly/GemsBenJerrysIceCreamVideo* 1 Minute Mug Cookies: http://bit.ly/GemmasMugCookiesPRINT & SHARE the WRITTEN RECIPES: http://bit.ly/3NewCookieRecipesFULL RECIPES ALSO LISTED BELOWGIANT Single-Serving Oatmeal & Raisin CookieINGREDIENTS2 tbsp (1oz / 30g) butter, at room temperature2 tbsp brown sugar 2 tbsp white sugar 2 tbsp eggs (whisk 1 egg and measure out 2 tbsp)1/4 tsp vanilla4 tbsp all purpose flour1/4 tsp baking soda (supposed to be 1/8)large pinch salt6 tbsp oats (you can use quick oats too)1/4 cups (1oz/30g) Raisins INSTRUCTIONS1. Preheat oven to 350oF (180oC)2. In a bowl, mix the butter and sugars together until creamed.3. Mix in the egg and vanilla.4. Stir in flour, baking soda and salt5. Lastly fold in the oats and raisins Do NOT overmix. You will notice this is a soft dough6. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).7. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!GIANT Single-Serving Snickerdoodle CookieINGREDIENTS2 Tbsp (1 oz/30g) butter, at room temperature3 Tbsp sugar2 Tbsp beaten egg (crack the egg, beat it, and use 2 tbsp)1/2 tsp vanilla extract6 Tbsp all-purpose flour1/4 tsp baking soda1/4 tsp salt1/4 tsp cream of tartar (no substitutions)1/4 tsp cinnamon1 tsp sugar1 tsp cinnamonINSTRUCTIONS1. Preheat oven to 350oF (180oC)2. In a bowl, mix the butter and sugar together until creamed.3. Mix in the egg and vanilla.4. Stir in flour, baking soda, salt, cream of tartar, and cinnamon until just combined and form a ball. Do NOT overmix. You will notice this is a soft dough5. Mix together the last 2 ingredients (1 tsp cinnamon & 1tsp sugar) in a separate, clean bowl. 6. Toss the ball of dough in the cinnamon to coat it7. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).8. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!GIANT Single-Serving Peanut Butter & Jelly CookieINGREDIENTS2 tablespoons (1 oz/ 30g) butter, softened1 tablespoons granulated sugar2 tablespoons packed packed brown sugar2 tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp)1/2 tsp vanilla extract2 tablespoons peanut butter, smooth 6 tbsp all purpose flour1/4 tsp baking soda1/4 tsp salt1/4 cup salted Peanuts, toasted and chopped1 tbsp raspberry jam INSTRUCTIONS1. Preheat oven to 350oF (180oC)2. In a bowl, mix the butter and sugars together until creamed.3. Mix in the egg, vanilla and peanut butter 4. Stir in flour, baking soda, salt and chopped peanuts until just combined. Do NOT overmix. You will notice this is a soft dough5. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).6. With the back of a tablespoon make an indent in the center of the cookie and pour in your jam7. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.