Oatmeal Raisin Cookie Cake

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This easy oatmeal raisin cookie cake is so soft and chewy and loaded with cinnamon and sweet raisins! Plus, it’s topped with the best maple-cinnamon buttercream! If you’re a fan of cookie cakes and oatmeal raisin cookies, you’ll love this recipe!

Why You’ll Love This Oatmeal Raisin Cookie Cake

All occasions deserve cake, but not all guests of honor love traditional cakes. Enter the cookie cake. Sure, you could go the traditional chocolate chip cookie cake route, but why not change it up? If you know an oatmeal raisin cookie fan, this cookie cake is the perfect cake for them. It’s delicious and you definitely have to try it. Here are some of my favorite things about it.

  • Texture. Thick, soft, and chewy, this cookie cake is everything an oatmeal raisin cookie should be and more. It’s actually my chewy oatmeal raisin cookie recipe, just in cookie cake form! It is amazing.
  • Cinnamon! If you’re a cinnamon lover like me, you are going to go nuts over this cookie cake. The general response from my taste testers has been “Oh, the cinnamon!”. It’s in the cookie cake and the maple icing. It totally compliments the cookie, but doesn’t overpower it.
  • Raisins in every bite. I made sure there were lots of sweet, chewy raisins in the cookie cake dough. You’re sure to encounter at least 1 (probably 2 or 3) in every bite.
  • Hassle-free. I love that you don’t need to fuss with rolling this cookie dough out into individual cookies. Just spread it into a cake pan and bake. It’s the perfect easy dessert for a birthday, special occasion, or just because you feel like it.
A fork taking a bite out of a slice of oatmeal raisin cookie cake.

Ingredient Notes and Substitutions

Here’s a quick look at what you’ll need for this oatmeal raisin cookie cake recipe. I’ve also included notes on the most important ones – why you need them and possible substitutions. Be sure to scroll to the recipe card below for exact measurements.

Ingredients for oatmeal raisin cookie cake.
  • All-purpose flour – Be sure not to over measure your flour, or you could end up with a dense, dry cookie cake. I always recommend a food scale, but the spoon and level method also works.
  • Baking soda – This helps give the cookie a nice, chewy texture.
  • Salt – You may wonder why salt would be in a sweet dessert, but it’s just enough to actually bring out the flavor of everything else, not make the dessert salty.
  • Light brown sugar and granulated sugar – I used both granulated white sugar and brown sugar here. The brown sugar brings a little extra moisture and a wonderful molasses-y depth to the flavor profile. Feel free to use all light brown sugar, or even dark brown sugar for a deeper flavor.
  • Eggs – Be sure to use large eggs, not medium or extra large.
  • Uncooked quick oats – Don’t try to use traditional oats. They will be too firm and chewy.
  • Raisins – Dried cranberries would also work. Not a dried fruit fan? Go with chocolate or white chocolate chips instead.
  • Powdered sugar – For a great piping consistency, I recommend using the amount listed in the recipe. However, you can reduce the amount if you’d like to. If you want to reduce it, I’d recommend reducing everything else as well, in equal parts.
  • Maple extract – You can swap the maple extract out for vanilla if needed. You will end up with a cinnamon-vanilla buttercream.

How To Make Oatmeal Raisin Cookie Cake

Tie on your apron and get yourself to the kitchen. Here’s a quick rundown of how to make this easy oatmeal raisin cookie cake recipe. You’ll find more detailed instructions in the recipe card below.

  • Prep. Preheat oven to 350°F, line a 9-inch cake pan with parchment paper, and grease the sides.
  • Combine the dry ingredients. Whisk together the flour, baking soda, cinnamon, and salt.
  • Combine the wet ingredients. Cream the butter and sugars together on medium speed until light in color and fluffy. Mix in the eggs, one at a time, and then mix in the vanilla.
  • Add the dry ingredients. Mix the dry ingredients into the wet ingredients.
  • Add oats and raisins. Fold in the oats and raisins.
  • Bake. Press the cookie dough into the cake pan, press a few more raisins into the top, and bake for 18-20 minutes.
  • Cool. Allow the cookie cake to cool completely in its pan before removing and frosting.
  • Make the buttercream. Beat the butter until smooth and then mix in half of the powdered sugar followed by the maple extract, cinnamon, and a tablespoon of cream. Mix in the remaining powdered sugar. Add more heavy cream if needed.
  • Frost the cookie cake. Pipe the buttercream in swirls around the top edge of the fully cooled cake.
Overhead image of oatmeal raisin cookie cake.

Tips for Success

  • Measure your flour carefully. Use a food scale or the spoon and level method if you don’t have one. It is crucial to use the proper amount of flour in order to achieve the perfect texture. Too much flour will result in a dry dessert and, if you use too little, your cookie cake will turn out flat. Read more about measuring your flour accurately here.
  • Cream thoroughly. Cream together the butter and sugars until the mixture has become fluffy and has significantly lightened in color. This incorporates air into the dough which helps ensure that the cake doesn’t turn out overly dense.
  • Scrape down the sides of the bowl. When adding ingredients and mixing them into the dough, use a rubber spatula to scrape down the sides of the bowl intermittently. This will help ensure that all the ingredients make it into the dough.
  • Don’t over-mix. When mixing the dry ingredients, oats, and raisins into the cookie cake dough, mix just until everything is incorporated. Mixing past this point can cause the glutens in the flour to overdevelop, which will end you with a tough cookie cake.
  • Cool completely in the pan. This dessert needs some extra time in the pan to firm up as it cools. Letting it cool in the pan allows it to firm up, making it much easier to remove from the pan without it breaking.
  • Get the frosting right. Feel free to add a little extra heavy cream or powdered sugar to the frosting to get the consistency right. Check out my tutorial on how to get the right frosting consistency for more.
Overhead image of a slice of oatmeal raisin cookie cake on a plate with a fork.

Proper Storage

  • Fridge or counter. Store slices of oatmeal raisin cookie cake in a single layer in an airtight container or wrap the whole cake in a double layer of plastic wrap. I like using toothpicks to prop the plastic away from the frosting. You can store this confection in the fridge for up to 5 days. If you leave the frosting off, you can store it at room temperature for up to 5 days.
  • Freezer. Pop the cookie cake in the freezer for a couple of hours to allow the frosting to firm up and then wrap the whole thing in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in an airtight container. Oatmeal raisin cookie cake will keep in the freezer for up to 3 months.

More Cookie Cake Recipes

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A slice of oatmeal raisin cookie cake on a plate.
Recipe

Oatmeal Raisin Cookie Cake

  • Author: Lindsay Conchar
  • Prep Time: 35 minutes
  • Cook Time: 18 minutes
  • Total Time: 53 minutes
  • Yield: 8-10 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This easy oatmeal raisin cookie cake is so soft and chewy and loaded with cinnamon and sweet raisins! Plus, it’s topped with the best maple-cinnamon buttercream! If you’re a fan of cookie cakes and oatmeal raisin cookies, you’ll love this recipe!


Ingredients

Cookie Cake

  • 1 3/4 cups (228g) all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (168g) packed light brown sugar
  • 1/2 cup (104g) sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups (175g) uncooked quick cook oats
  • 1 1/2 cups (225g) raisins

Maple Cinnamon Buttercream

  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp maple extract
  • 1/2 tsp ground cinnamon
  • 12 tbsp heavy cream

Instructions

Cookie Cake:

  1. Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
  2. Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. Scrape down the sides of the bowl a few times to be sure all is well incorporated. You should be able to see the change in color and texture happen and know it’s ready.
  4. Add the eggs one at a time and mix until well combined after each.
  5. Add the vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until the dough is just combined. Do not over mix.
  7. Stir in the oats and raisins. Dough will be thick, but sticky.
  8. Press the cookie dough evenly into the cake pan. Press a few more raisins into the top of the cookie cake, if desired.
  9. Bake for 18-20 minutes, or until the edges just begin to turn golden.
  10. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate. It it’s fully cool, you should be able to flip it upside down onto a cooling rack, place another cooling rack on top (which is actually the bottom) and then flip it back over so that it’s right side up.

Buttercream:

  1. To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the maple extract, cinnamon and a tablespoon of cream and mix until well combined and smooth.
  4. Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
  5. Add the buttercream to a piping bag fitted with a piping tip (I used Ateco 844) and pipe swirls of frosting around the outer edge of the cake.
  6. Store cookie cake in an airtight container. You can store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 450
  • Sugar: 36.6 g
  • Sodium: 118 mg
  • Fat: 20.3 g
  • Carbohydrates: 62.5 g
  • Protein: 4.4 g
  • Cholesterol: 56.2 mg

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81 Comments
  1. Shirley

    Hi Lindsay this cookie cake looks so yummy. Was just wondering will it taste good without the maple buttercream. I am not sure if I can get maple extract from where I live in Malaysia. I tot of making it for my church pot-bless. Hope to hear from you. Thank you.

  2. Ganondorf took my bike

    This recipe is great! We used it for father’s day and it went perfectly! Definitely plan to use it in the future thank you for sharing it with us






  3. Maddy

    I made this for a birthday party and it was a hit! Everyone loved it! I replaced the raisins for chocolate chips. I also made a second version using gluten free 1:1 flour and it worked perfectly! Saving this recipe 🙂






  4. Kristen Alfano

    I plan on making for Vday & using a heart shaped pan! Gonna test it out today!!!

    What can be used besides shortening (butter Crisco)? Or just add more butter as shortening?

  5. Amanda

    I am so glad I found this recipe. My son was turning 39 and his favorite cookie is the Oatmeal Raisin , and when he was a kid we always bought him a cookie cake, I wanted to bring back a wonderful memory, but wanted to bake it myself. It turned out so good he thought I bought it. I used cranberry’s instead , but still chewy and full of flavor. Now I want to make one for my parents 🥰. Thank you again, and I fully encourage anyone to try this, very easy to make. Oh and for the frosting I did not use the Driscoll, I used all butter😋.






Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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