I adore cake – and cookies – so it only seems right to put these too together sometimes (like this peanut butter S’more cookie cake). The first time I made one was for my Oldest 10th birthday – and she’s requested it every year since! It’s also my mom’s favorite… SO I probably make this 2-3 times every year!
Don’t miss the video (above) where the girls and I create a mothers day care package for my mom – but this cake isn’t just for mothers day – it’s year round goodness – perfect to take to parties as well! Like Holiday parties! surprising a friend with a birthday cake, bribing someone to help weed your yard..,. Etc.!
Now this can be done with any cookie as long as it’s a thicker cookie – the runny, thin cookies could totally be a cake, but a slightly different style – and I like this thick version! more on the cake side than some cookie cakes!
Oatmeal Chocolate chip, Macadamia nut cookie cake with Dark Chocolate Ganache frosting
- 2 lbs chocolate
- 2 C whipping cream
- 1 1/2 C sugar
- 1 1/2 C brown sugar
- 1 1/2 C butter softened
- 3 eggs
- 1 1/2 tsp baking soda heaping
- 1 1/2 tsp baking powder
- 3-4 tsp vanilla
- 3/4 tsp salt
- 4 1/2 C oatmeal ground turns into 3 C
- 3 C flour
- 11.5 oz bag Chocolate chips
- 6 oz bag dry roasted macadamia nuts pieces
Make the ganache - chop the chocolate and place in a bowl
bring the cream to a simmer - pour over the chocolate and let sit for 5 mins
stir until smooth
let cool - stirring occasionally, it will thicken as it cools
Cookie Cake layers
Preheat oven to 320
Beat sugar and brown sugar and butter
Add eggs and vanilla and blend
Add the ground oatmeal, flour, baking soda, baking powder and salt and mix until smooth
Add chocolate chips and nuts
place 1 1/2 C of dough into 5 prepared 8 inch cake pans (bakers joy and parchment circles) flatten out dough evenly into pan
bake 15-17 mins - the outer edges will start to brown and pull away from the pan sides
let cool in the pan 10-15 mins, then carefully flip out onto your hand, then flip back and let cool on the flat side
Once all the layers are completely cool use a serrated knife and cut off the tall edges
Fill the layers and frost the "cake" with the cooled ganache
Seriously I’m drooling just remembering this cake! I recommend using a serrated blade so a regular cake knife doesn’t just crush the cookies as you cut! also to get a clean slice chill the cake for 15 mins – to help the ganache set.
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