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.

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Thick and Chewy Oatmeal Raisin Cookie Cake With Cinnamon Maple Icing slice
Recipe

Thick and Chewy Oatmeal Raisin Cookie Cake with Cinnamon Maple Icing

  • Author: Lindsay
  • Prep Time: 1 hr 15 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr 40 mins
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Oatmeal Raisin Cookie Cake is a soft and chewy cookie that’s frosted with cinnamon maple frosting! A fun twist on the traditional cookie cake!


Scale

Ingredients

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
  • 12 tbsp water

Instructions

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 9 inch 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.

Keywords: thick and chewy oatmeal raisin cookie cake with cinnamon maple icing

Enjoy!

This post linked to Shaken Together.

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Recipe rating

69 Comments
  1. Hilary

    I can’t wait to try this recipe! My husband loves oatmeal raisin cookies, so I’m going to surprise him with this cookie cake for his birthday. We have a couple very ripe bananas right now. Do you think that adding one or two of them would negatively affect the recipe?

  2. Libby

    I’m making this tomorrow for my dad’s birthday. I just put the dough in the fridge, but I doubled the recipe since I’m going to try to make it two-tiered. How thick should the dough be once it’s pressed into the bottom the each pan?? 

  3. LACEY

    This was a great way to celebrate my mom’s birthday! Super tasty! Nearly perfect…just needed to add a good amount of salt to the frosting to counterbalance all that sweet.

      1. Helen

        I can confirm that applesauce can be used in place of the egg! This was super easy to veganize and all my friends enjoyed it! It was delicious!! 

        I’m glad I found this and look forward to trying other recipes of yours! 

        Thanks! 🙂

  4. aamariah

    I was a little nervous to try this recipe because there wasn’t many reviews, but I am so glad I did! I am not a fan of oatmeal raisin cookies (the cookie cake was for my grandfather), but not only did this come out perfectly, it was delicious! I wish i could give it a better rating than 5 stars haha. The only changes i made were adding a little bit of allspice (as well as cinnamon). So delicious! Thank you for sharing 🙂

  5. Kelly

    Hi Lindsay, I would like to make this for my boyfriends birthday but we will be at his lake house. 2 questions – do i need a hand mixer or can i whisk it by hand? if i make the dough a few days in advance and keep it in the refrigerator do you think it will say good and for how long?

    Thanks!
    Kelly

    1. Lindsay

      I would think it would be tough to cream the butter and sugar together without a mixer, but you could try it. You can make the cookie dough three or four days ahead of time and refrigerate it.

  6. Sadie

    I’ve tested dozens and dozens of oatmeal cookie recipes and this is one of the best.  I used a 7″ fluted tart pan for the cookie cake and had enough cookie dough left over for 7 good-sized cookies.  My cookie cake looked exactly like the one pictured with the recipe.  The single cookies are thick, about the size of a hockey puck.  Great flavor.  The cinnamon is prominent.  The chew is a firm, toothsome chew, not moist and gummy like some oatmeal cookies.  The recipe didn’t call for salt but I added some.  I also subbed 3/4 cup of solidified browned butter for regular which may have added a bit of richness.  The frosting is delicious.  I used all butter and subbed Jack Daniels  Tennessee Fire cinnamon whiskey  for the water.  The whiskey wasn’t noticeable, but the cinnamon was.  

  7. Anna

    Hi! This looks so good, I’m thinking of trying it today! I was just wondering, what size pan should I use? I couldn’t find it in the recipe 🙁 Thank you!

      1. Sara

        I made this cookie cake yesterday following your recipe and it turned out amazing! It was actually my first attempt at oatmeal cookie anything so I was very pleased with myself! My boyfriend raved about how delicious both the frosting and cookie were. I found the frosting to be incredibly sweet and the maple flavor, just wow!

        I didn’t have a 9 inch round cake pan so I used my 8 inch cake pan and added about 5 more minutes to the baking time. I would absolutely make this recipe again! Thank you for sharing it! 🙂

  8. Whitney

    My husband loves monster cookies – with the peanut butter and oatmeal… do you have any suggestions of how I could add some peanut butter to this recipe and still have it come out with a cookie cake consistency? Thanks!

    1. Lindsay

      I’d suggest reducing the butter to 1/2 cup and adding 3/4 cup peanut butter. Obviously leaving out the cinnamon and swapping raisins for chocolate chips and M&MS. You could also give this recipe a try. 🙂

  9. Courtney

    Hi I have tried your other ones but when I did I lived in California, now I live in Milehigh Denver! is there any conversions needed for high-altitude baking this or do you think it will bake up the same?

    1. lifeloveandsugar@gmail.com

      I’m so sorry Courtney, but I don’t have any experience with high altitude baking so it’d be very hard for me to advise.

  10. Rosalyn

    I just pulled them out the I oven (I used mini heart shaped cake pans). They look good but I pray they taste good too because I am surprising my boyfriend for his birthday before work this morning. Which is the only reason I would be baking at 4 am. Last year I got a store bought cake but he doesn’t eat a lot of sweets other than oatmeal raisin cookies so pray he loves it!

  11. Kelly

    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.

    1. lifeloveandsugar@gmail.com

      It’s best to store it in an airtight container. If you have a cake storage container, that would be ideal.

  12. Talithia

    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.

  13. Nina

    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!

  14. Erin

    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!

    1. lifeloveandsugar@gmail.com

      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.

  15. Erica

    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.

  16. tashiita32

    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. Kym

    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!

    1. lifeloveandsugar@gmail.com

      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 🙂

  18. Tamica

    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!

  19. Emily

    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.

    1. lifeloveandsugar@gmail.com

      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.

  20. Casey

    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!

    1. Life, Love and Sugar

      Hi Casey, I’m not really sure how rolled oats would do, but I suspect it would change things a bit. And while I haven’t tried it with chocolate chips, I think that’d be delicious!

  21. Jenifer

    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!

  22. Sally

    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 🙂

  23. rebacox- Not So Perfect Life

    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.

    1. Life, Love and Sugar

      We grew up on chocolate chip cookie cakes too. 🙂 Since my dad’s a big fan of oatmeal raisin, it seemed a logical thing to try!

  24. gottagetbaked

    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.

  25. The Porto Bellas

    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!
    -JulieC

    1. Life, Love and Sugar

      Thanks Julie! I’m a hug fan of making delicious things from simple ingredients. The more common the ingredients, the better! 🙂

  26. Jess @ On Sugar Mountain

    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? 😉

    1. Life, Love and Sugar

      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… 🙂

  27. lulu

    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.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12