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Oatmeal Chocolate Chip Cookie Cake

If you like cookies and you like cake, then this is the perfect, easy little dessert for you! This oatmeal chocolate chip cookie cake is loaded with oats and mini chocolate chips. It's gooey and dense, just like a cookie - but in cake form! Trust me, I know you'll like it!
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling and Frosting Time 2 hours
Total Time 3 hours 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Oatmeal Chocolate Chip Cookie Cake
  • 1¼ cups boiling water
  • 1 cup oatmeal (not the quick cook kind)
  • ½ cups unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup mini chocolate chips
For the Cookie Butter Frosting
  • ¾ cup unsalted butter (room temperature)
  • ½ cup cookie butter (can be found on Amazon)
  • 2 tsp vanilla extract
  • 3 cups powdered sugar
  • 3 tbsp heavy cream
  • ½ tsp salt
  • mini chocolate chips for topping, if desired

Method
 

For the Oatmeal Chocolate Chip Cookie Cake
  1. Preheat oven to 350°F. Grease and line a 9x13 inch cake pan with parchment paper and set aside.
  2. Pour the boiling water over the oatmeal and cover. Let sit for 20 minutes.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugars together on medium-high speed until light and fluffy (about 3 minutes). Add the eggs one at a time, beating after each addition. Add the vanilla and beat until incorporated. Scrape down the bowl as necessary.
  5. Add the oatmeal and dry ingredients to the wet ingredients, alternating the oatmeal and dry ingredients. Beat on low after each addition, but do not overmix. Fold in the mini chocolate chips.
  6. Pour batter into the prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Remove cake from the oven and let cool in the pan on a wire rack. Frost with cookie butter frosting once cooled.
For the Cookie Butter Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and cookie butter on medium-high speed until smooth.
  2. With the mixer on low, add the vanilla extract, powdered sugar, heavy cream and salt. Increase speed to medium-high speed and beat until light and fluffy. Frost your cooled cake and enjoy!

Notes

  • This cake can be stored at room temperature in an airtight container for up to 3 days. You can also wrap individual slices in plastic wrap and stick in a freezer bag to freeze and enjoy later!
 
High Altitude Directions (those living above 3,000 feet):
  • Granulated Sugar - decrease by 1 tbsp
  • Brown Sugar - decrease by 1 tbsp
  • Flour - increase by 2 tbsp
  • Eggs - use 3 instead of 2
  • Baking Soda - decrease to 1/2 tsp
  • Increase oven temperature to 365° F
  • Decrease baking time by 5 or more minutes
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Helpful Tools
Mixing Bowls | Pam for Baking | Rodelle Vanilla Extract | Cookie Butter