Thick and Chewy Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing

Today I bring you another cookie cake. I was such a fan of my Chocolate Chip Cookie Cake that I decided to try another flavor. I love these cookie cakes and they are so easy to make. It was an easy decision to have my next cookie cake adventure be with an oatmeal cookie.

Truth be told, I am a huge oatmeal raisin cookie fan. I would take an oatmeal raisin cookie over a chocolate chip cookie any day. If it’s possible that taste buds are genetic then I totally get mine from my dad. I’ve been wanting to make this cookie cake for a number of weeks, but waited until last weekend to do it. Reason being? My dad was in town and I could give the it to him to eat. He is the biggest oatmeal raisin cookie fan and I knew I wouldn’t stand a chance of getting to it if I made it when he was around. And since I cannot control myself and keep from eating an entire cake in just a few days, it’s best if these things are given away.

There’s just something about the awesome cinnamon-y-ness (yes that’s a word 😉 ) of an oatmeal raisin cookie that I can’t live without. The perfect oatmeal raisin cookie screams cinnamon and raisins in every bite. And it MUST be chewy. No exceptions.

Given those guidelines, this cookie cake does not disappoint. When the rest of the fam tasted it, the main comment was “Oh, the cinnamon!” We are cinnamon lovers by nature. There’s no lack of it in this cookie cake. I also made sure to have plenty of raisins. What’s an oatmeal raisin cookie without plenty of raisins? An oatmeal cookie. And that’s not what this is. And last, but certainly not least, this baby is thick, soft and chewy. How could you not love it?

And for the icing on the cake – maple and cinnamon. I still wanted more cinnamon and maple is the perfect compliment. This icing is moan-worthy. Another thing I want to cover myself in. 🙂

So hop on this cookie cake train and bake this sucker! You won’t regret it.

Oatmeal Raisin Cookie Cake
Makes one 9 inch cookie cake

3/4 cup butter
3/4 cup light brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
2 tsp cinnamon
1 3/4 cup flour
2 tsp cornstarch
1 tsp baking soda
1 1/2 cups Old Fashioned Oats
1 cup raisins

1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. Add cinnamon, flour, cornstarch and baking soda to a medium sized bowl and combine.
3. With the mixer on low speed, add flour mixture to butter and sugar mixture.
4. Stir in old fashioned oats and raisins. Dough will be thick.
5. Chill for at least 30 minutes or overnight. I very much recommend overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 22-25 minutes or until the edges are slightly golden. The center may not look completely cooked, but it is.
9. Remove from oven and allow to cool completely in the cake pan. Be careful of removing the cookie cake from the pan too soon. If it hasn’t cooled enough, the center will be very soft and easily breakable. I let mine cool for at least an hour before removing.

Cinnamon Maple Icing

1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1 tsp maple extract
1/2 tsp cinnamon
1-2 tbsp water

1. Beat the shortening and butter together until smooth.
2. Slowly add powdered sugar. Mix until combined.
3. Mix in the maple extract and cinnamon as well as desired amount of water to get the right consistency.

Enjoy!

This post linked to Shaken Together.

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