Tuesday, September 27, 2011

Oatmeal Chocolate Chip Cookie Cake with Peanut Butter Frosting

I like to turn things into other things. For instance: tarts into cupcakes, cakes into cookies, and icky things into tasty things. The one avenue I have never wandered down was somehow putting the magic of cookies into the glory that is cake.

Until now.
ccoatmealcake (13)
I've mentioned my Dad before. He's a simple guy with simple tastes - give him a glass of milk and a couple Oreos and he's as happy as a clam. His one vice in this world is the simple oatmeal chocolate chip cookie - I have to have a batch of them fresh out of the oven for any large family holiday or event, or he gets a little disappointed  Sometimes, though, a simple oatmeal chocolate chip cookie doesn't tickle my baking fancy. I need more of a challenge. 

So I turned my Dad's favourite cookies into a cake. A topped it with possibly the most decadent peanut butter mousse frosting ever conceived by man.
 
ccoatmealcake (5)

This cake tastes like the cookie. Period. End of story. It's an amazing combination of sweetness and texture that is only found in oatmeal chocolate chip treats. The peanut butter frosting is one of my favourites, but it does make this cake almost uneatable without a tall glass of cold milk. Which, in the grand scheme of things, isn't so bad of an issue. 

So, if you're a bit tired of that cookie recipe you've baked over and over again, flip it on it's head. Turn it into something else. Oh, and add a crap load of peanut butter to it. 

Oatmeal Chocolate Chip Cookie Cake
adapted from Baked

8 ounces dark chocolate chips1 1/2 cups + 2 Tablespoons flour
1 1/2 cup boiling water
1 cup rolled oats
1/2 cup butter
2 eggs
3/4 cups sugar
1 1/4 cups brown sugar
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
1 teaspoon vanilla extract

1) Preheat your oven to 375 degrees. Grease a 8" springform pan, or one 13x9 pan. Roll your chocolate chips in the two tablespoons of flour - this is to make sure that they don't all sink in the batter. Set aside.

2) Place the butter and oats in a large bowl, and pour the boiling water over top of it. Sit for just under a minute, then stir until all the butter has melted. Set aside and allow to cool completely.

3) In a separate bowl, whisk together your eggs, sugar, salt, baking soda, baking powder, and cinnamon. Fold in your cooled oatmeal mixture and stir until combined. Carefully fold in the rest of the flour and the chocolate chips. Pour into your cake pan. Bake for about 40 minutes for your 13x9 pan, and around 50 minutes for your springform, or just until your cake tester comes out clean from the center of your cake. Allow the cake to cool before frosting.

Peanut Butter Mousse Frosting
2 cup confectioners’ sugar
1 1/2 cup creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream

1) Beat the heavy cream until it's reached soft peaks. Set aside. 

2) Place the peanut butter, butter, vanilla, and salt together in a large bowl. Whip with an electric mixer until everything is evenly distributed. Add the confectioners sugar, a little at a time, until completely mixed in. 

3) Fold the peanut butter mixture into the whipped cream with a wooden spoon until fully combined. Spread over your cooled cake (if you've baked your cake in a round spring form, you can cut the cake in half and fill the inside with the frosting to create two layers). Decorate with oatmeal chocolate chip cookies. Enjoy with a gianormous glass of a thirst quenching beverage. 

4 comments:

Galexi Cupcakes said...

Absolutely delicious!!!

Tina said...

I will definitely need to try this recipe, just the title alone has me wanting to taste it. Your pictures are tempting too. Thanks for sharing-yum!

RavieNomNoms said...

This is frekkin amazing! I love that you used the cookies like that.

Lora said...

Pure fabulous-ness. Wow!

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