One of my coworker's birthday was last week while she was on vacation. So, I decided to surprise her with this cake the day she returned, since I know she loves Oatmeal Raisin Cookies. It was perfect because I needed to make Oatmeal Raisin Sandwich Cookies for Ben's lunch this week. I ended up making him 6 sandwich cookies and used the rest of the dough to make this cookie cake.
Although the filling is different, this really did look like one giant Little Debbie. Everyone at work loved it and the birthday gal's son even enjoyed the leftovers she brought home.
It's super simple to make this. You can probably use just about any favorite cookie. I can't wait to try it with chocolate chip cookies or peanut butter cookies! Just bake the dough in two 8" round cake pans for about 15 minutes (keep an eye on it, when the edges are brown, it's done). Let them cool completely and then use your favorite frosting for the filling. I used a homemade cream cheese frosting.
I used my Wilton Cake Caddy to transport this to work, but found that I was out of cake boards. Luckily, I got a tiny eensy bit creative and found round scrapbook paper that was just the right size! Of course, it didn't lend sturdy support but it definitely gave it a decorative flair. I found a pack of these scrapbook papers in Target's Dollar Spot a few months ago and was definitely glad to finally put another one of the pages to use!
Oatmeal Raisin Sandwich Cookie Cake
1 batch of Oatmeal Raisin Cookie dough
1 batch of cream cheese frosting
Preheat oven to 375˚.
Coat two (8- or 9-inch) round cake pans with butter. Line the bottoms with parchment paper. Divide the dough in half and press each half into the separate cake pans. Bake for about 15 minutes or until edges are golden brown.
Let cool completely on wire rack. Remove from pans and stack one on cake board. Spread (or pipe) cream cheese frosting on top and top with other cake/cookie layer.
Stephenie says
I just made this and love the way it turned out! It makes a fun presentation and smells fantastic! For my own food sensitivities I used whole spelt flour instead of regular flour and I used coconut oil instead of butter. I also used pecans instead of walnuts because I had them in my freezer and I like them better. I strictly followed measurement and preparation directions. On a side note, I mashed bananas into whipped cream for a thin filling. mmm. Thanks for this idea! It was just what I was looking for.
culinarycory says
This is such an awesome idea. I just love the photos. BTW: I twittered this recipe @culinarycory. I have no doubt my followers will love it.
Kevin says
That cake looks really good!
momentumoffailure says
So good I just had to repost!!!
https://momentumoffailure.wordpress.com/2009/04/10/oatmeal-raisin-sandwich-cookie-cake/
I'm gonna make these for the ladyfriend. She put down a box of Lil' Debbies last week and somehow is still trim. Women and metabolism.
MaryBeth says
My husband would love this, his all time favorite cookie is the oatmeal raisin!
ingrid says
That was a great idea making a cookie cake. I'm not certain I've seen that before.
~ingrid
ziabaki says
YUM! I love oatmeal sandwich cookies and a big one is even better! Cream cheese frosting would be wonderful too. Thanks!
Erin says
I love this idea! It looks great!
bakinandeggs says
What a great idea. This looks so tasty!
Stephanie says
That is super cute!!
brannyboilsover says
This is a great recipe!
Amanda says
I can just imagine the chewy goodness in the middle of these cookies. If only I had a reason to make a giant cookie cake!
Amy says
These look so good. They are definitely on my list of things to try!