In this informal YouTube vlog, Jimmy Butler III (self‑styled as an "executive chef") walks viewers through his cheat‑day recipe for oatmeal raisin cookies, assisted by his comedic sous‑chef "Prince Ali" (Ali from Alibaba). The video blends a step‑by‑step baking tutorial with playful banter, measurement jokes, and impromptu math lessons. Jimmy measures and mixes dry ingredients (flour, baking soda, cinnamon, nutmeg, salt), then creams unsalted butter with white and brown sugars, adds eggs and vanilla, folds in rolled oats and raisins, chills the dough, scoops onto a silicone mat or parchment paper, and bakes at 350 °F for nine minutes. Throughout, he emphasizes his “executive” persona, teases the sous‑chef, and offers humorous commentary on kitchen tools, measurement conversions, and cooking etiquette.
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Like so. Abracadabra! Mmm, fresh cookies. Welcome to my YouTube channel. It's me, Jimmy Butler III, the executive chef, executive baker, executive travel assistant, executive everything. Today is my cheat day. This is my sous chef, which nobody really cares about. Ali from Alibaba. Make way for Prince Ali. So today was my cheat day and I decided for my cheat day, I'm gonna bake me some cookies. What kind of cookies? I know you're asking what kind of cookies. We're gonna go with oatmeal raisin for the win, right sous chef? Great, great sous chef for the win, oatmeal raisin. So we gotta start with some of the dry ingredients. Here. Make sure this is flour and not sugar. That is nasty. This is definitely flour. 1 teaspoon, teaspoon baking soda. There you go. Come on, sous chef. Executive chefs don't really do everything. We just look over people. That don't go there. You will get fired. What else do we need, executive chef? You supposed to know. You learning under me. You have a teaspoon of cinnamon. A teaspoon. Which, whoa, whoa, whoa. How can you tell between teaspoon and tablespoon? TSP. No, one of them got a big T and the other one got a little t. And what does that have right there? Well, we got the bootleg ones 'cause both of them got little t's on there, but one is TSP and one is T— Tbsp. Tbsp. That's probably tablespoon. All right. Put a little bit of heat on there, dry it. Let the executive chef get back. You taking too long. Nobody got time for all of that. Half a teaspoon of nutmeg. Relax. Come on now. Half a teaspoon of ground nutmeg. You can't just use any nutmeg. What, and see, from where I'm from, nutmeg is when you kick a ball through somebody's legs. So we gonna do some math with all this. That's a dollar in the cuss jar. That's a dollar. We're gonna do some math for everybody at home. If you only have 1/4 of a teaspoon, which is what I have here, you just use 2, 'cause then that's 2/4, which, what's the word? Equals? No, it's a word. Like, it's like common denominator, but it's a word whenever you like simplify it. When you simplify 2/4, You get— well, I tell you what. And all these kids doing Zoom nowadays, all they got to do is Zoom over here and I can teach them math. How much salt do we need? 3/4. 3/4 of a teaspoon. Not today. We just going to eye test it. That's good. You saw that, Del? 1, 2, 3. All right, so now you mix. All right, man, that's enough. I think we good. All right. Ha! That's the first portion. Sufferin' suck attack! My bad, I was talking too fast. You know, a little bit of saliva. It's my cookies, so it doesn't matter. It's your cookies. Exactly. Now, you got the sugar, but that doesn't go in here. All of this other stuff, we're gonna take it over here, To the blender. To the mixer, not the blender. To the mixer. Sous chef, please do your job quicker. More precision to it. Get this stuff over here. Give me the two. These are ostrich eggs. It makes a big difference. Big difference when it— Duck butter. Duck butter, ostrich eggs. It matters. What goes in the bowl first? Your butter goes in the bowl first. Duh. Just making sure you knew. You know, you call yourself a sous chef, but don't really know what you be doing. Yes, I do. What kind of butter? Unsalted butter. This is duck butter. Unsalted butter. Duck butter, duck butter. Trash. Next, you wanna add your sugars. Yeah, man, add your sugars. Really? What? You just wiped— No, no, no, no, no, I was just— you did a good job. Add the sugars. I do. How much is in there? 1/2 cup of white sugar. Then 1/2 cup, 2 1/2 cups of brown sugar. Indeed. Hit the back. Lean it to the back. You want to? Sous chef. Go ahead, since obviously, go ahead, sous chef. It's your show. Sous chef, go. I will fire you. Go, sous chef. Tilt the thing to the back. Man. You happy now? I'm just making sure you got it. My goodness. Boom, boom. See that? You attach it like that there. Raise the bowl with el lever. Switch it on medium. Medium. Cream the sugar. Cream the sugar and the butter. Only professionals know how to do it. Let's see if he can do it. One arm. Mm, okay, okay, I see what you did. I gotta do it from this side, 'cause if I do it from over there— No, one at a time. One egg at a time, then mix. So you wanna lift the lever. Why you let me do my egg first then? Can I crack my egg now? Nah, I can still see some yolk. Gotta get the yolk out of there. Turn it up a little higher, you can get it. I'm gonna crack your ears, man. Oh, dog. Yeah. Sous chef. Yes, sir. Tell 'em, tell 'em, sous chef. You're gonna add some vanilla extract. You're gonna incorporate your flour mixture. Old-fashioned rolled oats. Old-fashioned rolled oats. Add a little grapes that have been in the sun for a lot of time. We good. All right, and then we gonna basically put it in another bowl. We not gonna do this part. You gonna do this part. 'Cause I feel like as an executive chef, I've been doing way too much. You don't feel like you're taking forever to do this? Yep. Refrigerate that for 40, 45 minutes to an hour. Voilà! 45 to an hour. Look, it's already out the fridge. Back over to this side of the baking area. So now we're gonna scoop our cookie dough onto our baking sheet that has a silicone mat, or you can use parchment paper if you don't have a silicone mat. Parchment paper? Parchment paper. Parchment paper. Yeah, using our scoop. How many cookies are we baking? 5. Let's just start off with 5. All right, after you scoop, your cookie dough. What? I was gonna tell him what to do. Okay, go ahead. For this recipe, after you scoop your cookie dough, you wanna press it down a little bit. There you go. I do that? There you go. Did I do that? I see you, I see you. Like so. Don't do that. That's actually not what you wanna do. I got way too excited. I got way too excited. So we're gonna edit that and we're gonna put this back in the bowl. What? And we're gonna do another scoop. Yeah. Now, so after you scoop and then you place on the silicone mat or parchment paper, you press down lightly like so. See that? Boom. Bam! Now, we already preheated our oven to— 350 degrees. 350 degrees. That's 50 degrees above— 300. There you go. So now we're gonna place this on the top, middle, or lower rack? The middle rack. Middle rack is what these 5 delicious cookies are going on. Here, sous chef. Abracadabra! And look. And just bake it for 9 minutes. Look, 9 minutes. This cookie keep moving. All the other ones don't move, but this one needs some glue or something. Look, you see that? 5 cookies not moving 'cause they're fresh out. Aha! And that is how you make Jimmy's personal recipe of oatmeal raisin. Mmm, fresh cookies.
