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Seeded At The Table

Sharing joy through food, community and travel.

April 8, 2009

Oatmeal Raisin Sandwich Cookie Cake

Oatmeal Raisin Sandwich Cookie Cake 3

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.

Oatmeal Raisin Sandwich Cookie Cake 2

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

Printable Recipe

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.

Related Posts

  • Oatmeal Raisin Sandwich CookiesOatmeal Raisin Sandwich Cookies
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  • Chocolate Sandwich Cookie Banana Cake with Salted Caramel ToppingChocolate Sandwich Cookie Banana Cake with Salted Caramel Topping
  • Chocolate Peanut Butter CakeChocolate Peanut Butter Cake

Filed Under: Cakes & Frostings, Dessert

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Reader Interactions

Comments

  1. Amy says

    April 9, 2009 at 4:48 AM

    These look so good. They are definitely on my list of things to try!

    Reply
  2. Amanda says

    April 9, 2009 at 5:26 AM

    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!

    Reply
  3. brannyboilsover says

    April 9, 2009 at 6:03 AM

    This is a great recipe!

    Reply
  4. Stephanie says

    April 9, 2009 at 7:14 AM

    That is super cute!!

    Reply
  5. bakinandeggs says

    April 9, 2009 at 8:18 AM

    What a great idea. This looks so tasty!

    Reply
  6. Erin says

    April 9, 2009 at 5:01 PM

    I love this idea! It looks great!

    Reply
  7. ziabaki says

    April 9, 2009 at 5:47 PM

    YUM! I love oatmeal sandwich cookies and a big one is even better! Cream cheese frosting would be wonderful too. Thanks!

    Reply
  8. ingrid says

    April 9, 2009 at 8:00 PM

    That was a great idea making a cookie cake. I’m not certain I’ve seen that before.
    ~ingrid

    Reply
  9. MaryBeth says

    April 9, 2009 at 9:34 PM

    My husband would love this, his all time favorite cookie is the oatmeal raisin!

    Reply
  10. momentumoffailure says

    April 10, 2009 at 10:10 AM

    So good I just had to repost!!!
    http://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.

    Reply
  11. Kevin says

    April 10, 2009 at 3:48 PM

    That cake looks really good!

    Reply
  12. culinarycory says

    April 13, 2009 at 10:28 AM

    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.

    Reply
  13. Stephenie says

    April 27, 2010 at 2:53 AM

    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.

    Reply

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