Oatmeal Cookie Cake is a fan favorite at our church functions; everyone asks for this recipe.
Cookies:
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. fine sea salt
1 tsp. ground cinnamon
1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
2 tsp. pure vanilla extract
3 cups oatmeal
2 cups mix-ins (optional) chocolate chips, raisins, cinnamon chips, etc.
Cream Filling:
1-8oz. box cream cheese, room temperature
8 Tbsp. butter, softened
3 cups powdered sugar
1-8oz. container Cool Whip
Make Filling first-
In a large mixing bowl, cream together butter and cream cheese until smooth. Gradually add powdered sugar and mix well. Fold in Cool Whip, then refrigerate while making cookies.
To make Cookies-
Preheat oven to 375°F. Line the bottom of three 8 or 9 inch round cake pans with parchment paper, then set aside. In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon, then set aside. Place butter, granulated sugar, and brown sugar in a large bowl, and beat (preferably in a stand mixer) until combined. Add eggs and vanilla and beat on medium speed until well combined. Then, add dry ingredients and beat on low speed until just combined. Add oatmeal one cup at a time and mix by hand with a spoon until combined. Add mix-ins, if desired. Divide dough evenly between the lined cake pans. Make sure to spread and press the batter evenly into pans. Bake for 10-12 minutes (for softer cookies bake for 8-10 minutes), or until the top is just set. Cool in pans for 5 minutes before transferring to a wire rack to cool.
Assembly–
Then assemble by placing one cookie layer, then half of the cream, followed by another cookie, then the second half of the cream, then finally placing the third cookie on top. Refrigerate until ready to serve.
