Giant Stacked Cookie Cake

Name: Giant Stacked Cookie Cake
Yield: Serves 6 to 8
Ingredients: ½ cup (1 stick) butter, softened; 1 egg; 1 cup (packed) brown sugar (either light or dark); 1 quart vanilla Ice cream (or your favorite flavor); ⅔ cup semisweet chocolate morsels (or 4 ounces semisweet chocolate, chopped coarse); ½ cup coarse-broken nuts (walnuts, pecans, etc.); ½ cup coarse-broken nuts (walnuts, pecans, etc.); ⅔ cup semisweet chocolate morsels (or 4 ounces semisweet chocolate, chopped coarse); ½ cup coarse-broken nuts (walnuts, pecans, etc.); ¼ teaspoon salt; ½ teaspoon baking soda; 1½ cups regular or quick-cooking oats (not Instant oatmeal); 1½ cups regular or quick-cooking oats (not Instant oatmeal); ½ cup unbleached all-purpose flour; ½ cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon cinnamon

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

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)

Cake
Vegetarian

Method

Giant Oatmeal Cookies: Preheat the oven to 400°F. Butter two baking sheets; set aside.
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. Me