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

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
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!



  • 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


  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1 tsp maple extract
  • 1/2 tsp cinnamon
  • 12 tbsp water



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.


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.


  • Serving Size: 1 Slice
  • Calories: 442
  • Sugar: 36.6 g
  • Sodium: 118 mg
  • Fat: 20.3 g
  • Carbohydrates: 61.3 g
  • Protein: 4.2 g
  • Cholesterol: 56.2 mg

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

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Recipe rating

  1. 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! 🙂

  2. 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 🙂

  3. 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?


    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.

  4. 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.  

  5. 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! 🙂

  6. 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. 🙂

  7. 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?


      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.

  8. 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!

  9. 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.


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

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29