To me, cookies are the best portable dessert. You can grab them on the go, or you can sit down with one and enjoy it as a full-fledged dessert. But you know what I love more than cookies? Cookie cakes!
Back when I was growing up, cookie cakes came in one form – a single layer sheet cake. But why not turn a cookie cake into a layer cake? So when my six-year old daughter requested oatmeal cookies for dessert, I thought I’d turn the humble oatmeal cookie into a fancy layer cake.
Because I’m a purist when it comes to oatmeal cookies, I don’t like adding any raisins, chocolate, or nuts to the cookie itself. But I couldn’t resist adding some dark chocolate ganache to top off the cake. The reason I chose a chocolate with at least 70% cocoa for the ganache was to balance the sweetness of the cinnamon frosting. It turned out pretty darn good!
Seriously, who could resist eating six thin layers of chewy oatmeal cookies with a fluffy cinnamon frosting sandwiched between each layer? Not me, that’s for sure! And apparently my friends and family are in the same boat because this delicious oatmeal cookie layer cake with cinnamon frosting was devoured. I was hoping there would be at least some leftover that I could sneak for breakfast the next morning. Unfortunately, there were only crumbs left!
- For the cookie layers: 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1½ all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp ground nutmeg
- 3 cups old fashioned rolled oats
- For the cinnamon frosting: 1½ cups (3 sticks) unsalted butter, softened
- 3 cups confectioners' sugar
- ⅛ tsp ground cinnamon
- ⅛ tsp salt
- 1 tsp vanilla
- 2 tsp whole milk or cream
- For the dark chocolate ganache:
- 12 ounces of dark chocolate (I used a block of chocolate with 70% cocoa), chopped
- 1 cup plus 3 tbs of heavy cream
- For the oatmeal cookie layers: Preheat the oven to 350 degrees F.
- Line 3 6-inch circle baking pans with parchment paper and grease with butter.
- In the bowl of a mixer fitted with a paddle attachment, cream the butter.
- Add the sugars and beat until fluffy.
- Beat in the eggs one at a time.
- In the a medium bowl, mix the flour, salt, baking powder, and nutmeg together.
- With a wooden spoon, mix the dry ingredients into the butter mixture.
- Once combined, stir in the rolled oats.
- Divide the dough into six equal pieces.
- Working with 3 portions of dough, fill each of the three prepared pans. Pat the dough down to an even layer.
- Bake for 20 minutes. Do not over bake! The cookie layers need to be soft in order to cut into the cake.
- After the cookies cool in the pan for about 10 minutes, Turn the cookie layers onto a wire rack and allow them to cool completely.
- Clean and re-line and grease the cake pans. Cook the next 3 portions of cookie dough.
- While the cookie layers cool, make the frosting.
- In the bowl of a mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
- Add the salt, cinnamon, and vanilla. Mix until incorporated.
- Add the milk, and beat until fluffy.
- For the ganache:
- Warm the cream until just simmering.
- Pour it over the chopped chocolate. Allow the mixture to sit for a minute or two.
- Mix with a spatula until the chocolate is completely melted and the ganache is smooth.
- Set the ganache aside to cool a bit while assembling the cake.
- To assemble the cake:
- Divide the frosting into five equal portions.
- Spread frosting over each layer as you stack the cake.
- Leave the top and and sides of the cake bare.
- Pour the warm ganache over the top of the cake.
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