When Tracy Shutterbean posts a recipe that requires soaking a bowl of chocolate chips in half a teaspoon of bourbon, for the record, I’m in.
I had no idea what happens when you soak chocolate chips in bourbon, nor a clue about why one might want to soak chocolate chips in bourbon. But it can’t be bad, right? I’ll try anything once.
I love cakes baked and frosted in 9 x 13 pans. They look so much like a picnic to me–perfect for sharing. They’re always best served in little squares on brightly colored paper plates. Typically, these cakes are also the easiest to make. This one is a little different in that there are a couple steps going on in the making of this cookie-cake hybrid. None of them are particularly difficult, but there are a couple more than usual.
The end result, though, a cake that tastes like a beloved cookie, topped with swirls of cream cheese frosting, is the best I’ve made in some time. It already feels like an instant classic; something I know I’ll make for years to come.
To make an oatmeal chocolate chip cookie cake for sharing, you will need:
For the cake:
- 8 oz. semi-sweet chocolate chips
- 1 1/2 C + 2 T all purpose flour
- 1/2 tsp. bourbon
- 1 C rolled oats
- 1 stick butter, unsalted, at room temperature
- 2 large eggs, beaten
- 3/4 C sugar
- 1 1/4 C brown sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 tsp. cinnamon
For the frosting:
- 4 T salted butter, at room temperature
- 6 T cream cheese, at room temperature
- 1 C powdered sugar
- 1 tsp. vanilla extract
Preheat the oven to 375 degrees. Butter the bottom and sides of a 9 x 13 cake pan.
Place chocolate chips in a small bowl, and pour bourbon on top. Toss with 2 T flour to coat, and let sit.
Heat 1 1/4 C water till boiling. Place oats and butter in bowl. Pour boiling water over oat mixture and stir till butter is melted. Set aside till water is absorbed, about 20 minutes.
Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon in large bowl. Fold in oatmeal mixture till incorporated. Fold in remaining flour till incorporated. Stir in chocolate chips.
Pour batter into pan and bake 35-40 minutes, till a tester comes out clean.
Let cake cool completely in pan. To make frosting, combine butter and cream cheese in the bowl of a mixer fitted with the paddle attachment. Mix till creamy, about 3 minutes. Slowly add powdered sugar and vanilla, and mix till smooth. Frost cake and serve as-is.