Cowboy Cookie Cake Layers (Print Version)
# Ingredients:
→ Cookie Layers
01 -
60 g chopped walnuts
02 -
50 g unsweetened shredded coconut
03 -
72 g old-fashioned oats
04 -
135 g semi-sweet chocolate chips
05 -
0.5 tablespoon vanilla extract
06 -
1 large egg, room temperature
07 -
100 g light brown sugar, packed
08 -
100 g granulated sugar
09 -
113.5 g unsalted butter, room temperature
10 -
0.25 teaspoon salt
11 -
0.25 teaspoon ground ginger
12 -
0.25 teaspoon ground nutmeg
13 -
1.5 teaspoons ground cinnamon
14 -
0.5 teaspoon baking powder
15 -
0.5 teaspoon baking soda
16 -
125 g all-purpose flour
→ Cream Cheese Frosting
17 -
1 teaspoon vanilla extract
18 -
480 g powdered sugar
19 -
113.5 g unsalted butter, room temperature
20 -
226 g cream cheese, room temperature
# Instructions:
01 -
Pop the cake in the fridge for at least an hour so it's easier to slice and gets the best texture.
02 -
Add frosting onto a cookie round and spread. Stack up the rest, putting more frosting between each cookie. Finish by covering the whole thing in a layer of frosting. Go as thick as you like.
03 -
Beat cream cheese and butter in a bowl till it looks smooth. Slowly mix in powdered sugar and vanilla. Beat until it's all fluffy and soft.
04 -
When they're out of the oven and still warm, you can use something flat to tidy up the edges if you're after that perfect round. Let them sit on the tray until firm enough to move, then set them on a rack to cool completely.
05 -
Bake for about 13 to 17 minutes. The edges should just start to turn golden. The middle can look a little doughy, but don't worry, they'll firm up as they cool.
06 -
Split the dough into 4 big pieces. Put them on your lined trays with at least 7 cm in between. Gently press them down so they're about 1.25 cm thick and roughly 10 to 13 cm wide.
07 -
Mix the chocolate chips, oats, coconut, and walnuts in gently so they're spread throughout the dough.
08 -
Add the dry mixture to the wet one a bit at a time. Mix only until it’s all together. If stuff is stuck on the sides, scrape it down now and then.
09 -
Crack in the egg and splash in the vanilla. Mix till you don’t see any streaks.
10 -
Beat together the softened butter, brown sugar, and regular sugar in a big bowl. Keep going till it’s creamy and light.
11 -
Grab a medium bowl and whisk up flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt till they're all mixed.
12 -
Set your oven to 175°C and get baking sheets covered with parchment paper ready to go.
# Notes:
01 -
Want more chocolate? Add mini or big chips or chocolate chunks—whatever you’re into.
02 -
Leftovers keep fine covered in the fridge for up to a week or stash in the freezer for a month.
03 -
Freeze dough balls for up to a month if you want to prep ahead, and bake straight from the freezer.
04 -
You can mix up the frosting days in advance and keep it in the fridge—just let it come back to room temp before spreading.