Giant Stacked Cookie Cake

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Perfect for a kids’ party—let them build their own cake. You can make this with Toll House cookies, too, or with your favorite recipe, or with Chunky White Chocolate-Macadamia Cookies, forming giant cookies as directed below. And use any flavor of ice cream you like.

Ingredients

Giant Oatmeal Cookies

  • ½ cup (1 stick) butter, softened
  • 1 cup (packed) brown sugar (either light or dark)
  • 1 egg
  • ½ cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cups regular or quick-cooking oats (not Instant oatmeal)
  • ½ cup coarse-broken nuts (walnuts, pecans, etc.)

    Method

    1. Giant Oatmeal Cookies: Preheat the oven to 400°F. Butter two baking sheets; set aside.
    2. Cream the butter and sugar in an electric mixer at medium speed until light, about 3 minutes. Add the egg and continue to beat until the mixture is smooth. Meanwhile, mix together the dry ingredients: whole wheat flour, unbleached flour, cinnamon, baking powder, baking soda, and salt. Add this mixture to the butter, mixing until blended. Stir in the oatmeal and nuts.
    3. Spoon a scant cup of the dough into a 1-cup dry measure, pressing it down evenly. Unmold the dough onto a baking sheet and spread it with a wet spoon into a neat 6-inch circle about 5/8 inch thick. Repeat with remaining dough, forming 5 uniform cookies.
    4. Bake until the cookies begin to turn golden brown around the edges, about 11 minutes. (If you’re baking both sheets at the same time, exchange the positions of the sheets halfway through baking so the cookies brown evenly.)
    5. Topping: Remove one of the pans from the oven and quickly scatter the chocolate chips over one cookie (choose a nice round one—this will be the top of the cake), covering the entire surface. By this time the other cookie should be golden brown around the edges; remove it to a rack. Return the pan to the oven and bake until the chips are softened, about 1 minute longer. Remove from the oven. Cool the cookies on the baking sheets; then use two spatulas to transfer them carefully to a wire rack.
    6. Filling: Soften the ice cream slightly in the refrigerator. Clear enough space in your freezer for a large dinner plate. Place one cookie on a large, flat serving plate. Top with 1 cup of the ice cream, spreading it gently to cover the cookie, but leaving a narrow border around the edges. Place a second cookie on top, pressing gently. Repeat layering, topping the cake with the chocolate chip-covered cookie. Freeze the cake until firm. Cut into wedges with a large chef’s knife.