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.

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.

• 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.

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.

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

• Triple Chocolate Cookie Cake
• Sugar Cookie Cake
• Red Velvet Cookie Cake
• Ultimate Layered Cookie Cake
• Peanut Butter Chocolate Chip Cookie Cake
• Sheet Pan Cookie Cake

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