Thick and Chewy Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing

Today I bring you another cookie cake. I was such a fan of my Chocolate Chip Cookie Cake that I decided to try another flavor. I love these cookie cakes and they are so easy to make. It was an easy decision to have my next cookie cake adventure be with an oatmeal cookie.

Thick and Chewy Oatmeal Raisin Cookie Cake! With Cinnamon Maple Icing!

Truth be told, I am a huge oatmeal raisin cookie fan. I would take an oatmeal raisin cookie over a chocolate chip cookie any day. If it’s possible that taste buds are genetic then I totally get mine from my dad. I’ve been wanting to make this cookie cake for a number of weeks, but waited until last weekend to do it. Reason being? My dad was in town and I could give the it to him to eat. He is the biggest oatmeal raisin cookie fan and I knew I wouldn’t stand a chance of getting to it if I made it when he was around. And since I cannot control myself and keep from eating an entire cake in just a few days, it’s best if these things are given away.

Thick and Chewy Oatmeal Raisin Cookie Cake! With Cinnamon Maple Icing!

There’s just something about the awesome cinnamon-y-ness (yes that’s a word 😉 ) of an oatmeal raisin cookie that I can’t live without. The perfect oatmeal raisin cookie screams cinnamon and raisins in every bite. And it MUST be chewy. No exceptions.

Thick and Chewy Oatmeal Raisin Cookie Cake! With Cinnamon Maple Icing!

Given those guidelines, this cookie cake does not disappoint. When the rest of the fam tasted it, the main comment was “Oh, the cinnamon!” We are cinnamon lovers by nature. There’s no lack of it in this cookie cake. I also made sure to have plenty of raisins. What’s an oatmeal raisin cookie without plenty of raisins? An oatmeal cookie. And that’s not what this is. And last, but certainly not least, this baby is thick, soft and chewy. How could you not love it?

Thick and Chewy Oatmeal Raisin Cookie Cake! With Cinnamon Maple Icing!

And for the icing on the cake – maple and cinnamon. I still wanted more cinnamon and maple is the perfect compliment. This icing is moan-worthy. Another thing I want to cover myself in. :)

Thick and Chewy Oatmeal Raisin Cookie Cake! With Cinnamon Maple Icing!

So hop on this cookie cake train and bake this sucker! You won’t regret it.

Thick and Chewy Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing

Yield: one 9-inch cookie cake


Cookie Cake
3/4 cup butter
3/4 cup light brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
2 tsp cinnamon
1 3/4 cup flour
2 tsp cornstarch
1 tsp baking soda
1 1/2 cups Old Fashioned Oats
1 cup raisins

Cinnamon Maple Icing
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1 tsp maple extract
1/2 tsp cinnamon
1-2 tbsp water


Cookie Cake
1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. Add cinnamon, flour, cornstarch and baking soda to a medium sized bowl and combine.
3. With the mixer on low speed, add flour mixture to butter and sugar mixture.
4. Stir in old fashioned oats and raisins. Dough will be thick.
5. Chill for at least 30 minutes or overnight. I very much recommend overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 22-25 minutes or until the edges are slightly golden. The center may not look completely cooked, but it is.
9. Remove from oven and allow to cool completely in the cake pan. Be careful of removing the cookie cake from the pan too soon. If it hasn't cooled enough, the center will be very soft and easily breakable. I let mine cool for at least an hour before removing.

Cinnamon Maple Icing
1. Beat the shortening and butter together until smooth.
2. Slowly add powdered sugar. Mix until combined.
3. Mix in the maple extract and cinnamon as well as desired amount of water to get the right consistency.
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This post linked to Shaken Together.


  1. Im trying this today thinking anything oatmeal/raisin will score points with the hubby. Like you though, I’ll be tempted to eat more than I should so maybe I better have someone for dinner.

  2. I love oatmeal raisin cookies too :-) this looks so amazing, such a good idea!

  3. I love cookies. I love cake. I LOVE COOKIE CAKES! Lindsay this is gorgeous and I bet absolutely delicious. 😀 And since it’s an oatmeal cookie cake, I can have a slice for breakfast, yes? 😉

    • Thanks Jess! It’s definitely breakfast food! Not only does it have oatmeal in it but there’s maple in the icing – which goes on pancakes and is totally a breakfast food. So by extension… :)

  4. My God!! Just the title of this post sounds delicious enough for me to try…. now reading your description and seeing the photos is really motivating me to give it go! And the ingredients are pretty simple- love it!

  5. Holy yum! This is the king of all oatmeal raisin cookies! I love that you made it into a cake. Wish I had a giant slice right now.

  6. My Boyfriend would love me forever if I made this for us! Growing up my mom always make cookie cakes but never oatmeal raisin ones.

  7. This look unbelievable. Thick and chewy oatmeal raisin cookies are my favorite kind and I have never thought to make a cake out of it! And that icing? Don’t even get me started. My favorite flavors all together :)

  8. OMG I’m drooling. This is fantastic!

  9. Can you use a spring form pan to bake the cookie/cake ?

  10. I’m so excited to try this, but with chocolate chips instead of raisins. I bet it will be delicious! I’m not a fan of raisins, but love oatmeal chip cookies!

  11. I can’t wait to make this…it looks so yummy!!:)

  12. Do you think it would matter what type of oats I use? I have some rolled oats-do you know if that would change anything about the recipe? Also, have you ever tried using Chocolate Chips instead of the raisins? Thanks!

  13. Ah I’m so excited to make this! Would there be any cons to chilling the dough for 2 nights? I’m not sure I’ll have time to get it together the night before.

    • says:

      Not at all. That should be fine. Just less it sit out for about 10 minutes before you try to put it into the pan when you’re ready, otherwise it will be hard from being in the fridge.

  14. Since I loved your chocolate chip cookie cake, and the funfetti one, I decided to try this one for two reasons. One, my parents are oatmeal raisin fans, and two my dad is diabetic. I am sure this recipe is wonderful the way you made it, but I used splenda and splenda brown sugar, and it was AMAZING!! My dad was so surprised and loved it! Definitely keeping this recipe!! Thanks!

  15. Hi – I’ve got your choc chip cookie cake baking in the oven, and I’m already checking out your other recipes. Quick question on the oatmeal raisin cookie cake – do you use a 9 inch round also? Thanks for the delicious recipes!

    • says:

      Hi Kym! Yes, a 9 inch round is perfect. I’m so glad you’re liking the cookie cake recipes! There will be another one later this week :)

  16. tashiita32 says:

    Thanks for a wonderful cookie-cake. It came out flawlessly, looking like a beautiful and perfectly-baked oversized cookie and it tasted just as scrumptious.

  17. I’m going to enjoy making this tonight for b-day. Do you think or have you had experience baking this in a tin foil cake pan? I want it to be transportable. What are your thoughts? Thanks.

  18. I have tried several of your cookie cakes and love them, but have one question. You say to chill them for at least 30 minutes, but when I have followed this step the dough dries out (yes it is covered). Why do you recommend the chilling time?

    PS – More cookie cake recipes please!

    • says:

      I’m so glad you enjoy the cookie cakes! There will definitely be more of them. :) As for chilling the dough, you don’t have to do it. Sometimes I do, sometimes I don’t. The general reason for chilling cookie dough is that the flour gets a change to absorb the other ingredients and you end up with a tastier, chewier cookie. The dough can be a little drier since the flour absorbs some of the moisture, but if you let the dough come back to room temperature, it’s easier to work with. But if you prefer not to chill the dough, it will be totally fine.

  19. do you think this can be made 2 days in advance and iced the day of? I want to make it for my bf’s bday on Thurs but can only make it tonight. Looks delicious!

  20. Talithia says:

    My husband LOVES this cookie cake! I’ve made it several times now…you made me a oatmeal raisin cookie cake eater…I always add pecans (we love them), and it comes out yumtastic every time. I have one chilling in the fridge now! 30 mins is taking forever!! Thanks for this easy peezy recipe.

  21. I’m trying out this recipe and I’m wondering how the cake could be stored after it is baked if I wanted to eat it later/the next day.

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