Hudson’s Cookies

On a recent trip to visit my mom and sister in San Juan Capistrano, we stopped by Hudson’s Cookies and tried one of the most delicious cookies I’ve ever had. It was an Oatmeal Butterscotch Salted Caramel Cookie. Made with mini butterscotch morsels, a chewy center, and ribbons of caramel candy on top – it was so memorable, we went back the next day for more.

I knew immediately I wanted to recreate it or at least create something like it, and over the last couple weeks, I’ve worked my way through SEVEN versions of this cookie to create a copycat Hudson’s Cookies.

The good news? We got ourselves a real winner for a next-level oatmeal cookie recipe! It’s not identical to the Hudson’s cookie, but it’s close and it was a a huge hit with my family. In fact, Ryan declared it one of the best things I’ve ever made and his second favorite cookie of mine (first place for him are my Biscoff Sandwich Cookies). Here’s a clip of his review:

Oatmeal Butterscotch Salted Caramel Cookies

My goal, whenever I’m recreating something I’ve had at a restaurant or bakery, is to get the flavor and texture as close to the original as possible. So, a couple notes about the original cookie:

• First, they use mini butterscotch morsels (not something commonly found at the grocery store, unfortunately).
• Second, I could barely taste the oatmeal (I knew it was there, but it seemed to me they used quick-cooking oats because I could barely see oats in the cookie).
• Third, the caramel candy ribbon on top was utterly divine but as I talked to one of the bakers at Hudson’s, the way the caramel was made sounded a bit tricky for us every-day bakers.

Why am I telling you all this?

It plays a big part in how I developed my recipe and what you see below. Mini butterscotch morsels are hard to find at the grocery store. In fact, I could only find them in bulk on Amazon. Instead of using the mini morsels, I stuck with the regular size but I do highly suggest (if you can) that you use the Guittard butterscotch chips. The flavor is 10x better than the Nestle Toll House butterscotch morsels.

For oats, I used quick-cooking oats. These flakes are smaller than rolled oats and provide a texture more similar to the Hudson’s Cookies than rolled oats.

And for the caramel candy ribbon, I played around with making it according to the baker’s instructions but thought it was a little complicated, so I have a recipe and instructions for making the caramel pieces separately and adding them to the cookies after the cookies bake.

Also, in my 7th and final round of recipe testing, I added a little extra butter and browned the butter. GAME CHANGER. It really solidified our love of these cookies. These aren’t just your typical oatmeal butterscotch cookies, that’s for sure!

How to Brown Butter

Like I said, this element is a game changer to the cookies. If you’ve never browned butter before, it’s actually super simple, but make sure you don’t burn it. To brown butter, melt unsalted butter in a light-colored pan over medium heat, stirring occasionally. As it melts, it will foam, then turn golden brown with a nutty aroma; remove it from the heat immediately to prevent burning.

How to Make the Caramel Candy Pieces

The caramel candy pieces really take these cookies to the next level! To make the hard caramel (this isn’t like a caramel sauce), you’ll actually follow similar steps to my salted caramel but you won’t add very much heavy cream. In fact, we’re only adding a tablespoon. This gives us an extra minute or so to spread the caramel on silpat or parchment before it hardens.

As the sugar mixture is cooking, we want to keep an eye on it. You don’t need to stir it but watch for it to change color. You know it’s done cooking when it reaches a light brown, caramel color (about 350-360 F). As soon as it gets to that point, turn the heat off and add the cream, vanilla and salt while stirring with a spatula or wooden spoon.

Immediately pour the caramel onto the silpat mat or parchment paper and use spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

How to Make Oatmeal Butterscotch Salted Caramel Cookies: Video Tutorial

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Oatmeal Butterscotch Salted Caramel Cookies

The most delicious oatmeal cookie with brown butter, butterscotch chips, and salted caramel candy pieces.

Course Dessert

Cuisine Cookies

Keyword cookies, oatmeal butterscotch cookies, oatmeal butterscotch salted caramel cookies, Oatmeal Cookies

Servings 17 3.4 oz cookies

Ingredients

For the Caramel Pieces

• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon heavy whipping cream (optional)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

For the Cookies

• 1 1/4 cups unsalted butter cut into pieces
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups brown sugar packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick-cooking oats
• 12 oz bag butterscotch chips I highly recommend Guittard

Garnish

• Flakey salt

Instructions

For the Caramel

• Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar is dissolved.
• Let the sugar mixture cook on medium heat, without stirring it. Stirring increases the chances of crystallization.
• Don’t go far, though. Once the sugar mixture starts changing color, the cooking process moves fast and we don’t want to burn it.
• When the mixture reaches a caramel color, about 360 F, turn off the heat and add the vanilla and salt. If using cream, add it here but make sure you spread the caramel really thin in the next step. NOTE – if the caramel isn't cooked enough, it won't harden with the addition of the cream.
• Immediately pour the caramel on a silpat mat or parchment paper and use a spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

For the Cookies.

• Preheat the oven to 375 F. Line baking sheets with parchment paper. Set aside.
• In a medium size saucepan, add the butter (cutting into cubes beforehand helps the butter cook more evenly).
• Cook the butter over medium heat for a couple minutes to brown. You will hear the butter sizzle and then it will start to foam. When it gets to that point, use a wooden spoon or spatula to move the foam out of the way so you can see the butter changing color. You want to cook the butter so that it gets to a light brown and has brown specs. You’ll truly be able to smell when it’s done. It’s heavenly.
• Turn the heat off and let the melted butter cool slightly, about 10 to 15 minutes.
• In a medium-size mixing bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.
• In a medium size mixing bowl, combine the brown butter, brown sugar and granulated sugar. Mix until combine. You can do this with a stand mixer, a hand mixer, or even a wooden spoon because the butter is melted.
• Add the eggs and vanilla and mix until combined.
• Stir in the flour mixture until no streaks of flour remain.
• Add the oats and the butterscotch chips and fold to combine.
• Using a large cookie scoop, make 3.5-ounce cookie dough balls. (If you make smaller cookies, just remember the baking time will decrease a little).
• I place all the pre-made cookie dough balls on one baking sheet and then freeze the dough for 15 minutes.
• Freezing the dough helps the butter set, which helps the cookies keep a little more shape and height as they bake.
• Once the dough is chilled, place 8 balls of dough on a baking sheet. I do three down the sides and two in the middle, so there’s plenty of room between them all.
• Bake for 7 to 8 minutes. The cookies will look slightly underdone on top. That’s okay.
• As soon as the cookies are out of the oven, place the caramel pieces in the center of the cookies. It’s okay if you push down on them a little. Load them up with caramel pieces and then sprinkle with flakey salt.
• Allow to cool completely (or at least 30 minutes) before eating so the cookie centers set a little.

The post Oatmeal Butterscotch Salted Caramel Cookies first appeared on Cake by Courtney.

What are Little Debbie Oatmeal Creme Pies?

Little Debbie Oatmeal Creme Pies are a classic pre-packaged snack cake that has been a favorite in American households for decades. Introduced in 1960, these treats consist of two soft, chewy oatmeal cookies sandwiched together with a sweet, fluffy creme filling. Known for their nostalgic appeal and affordable price, Little Debbie Oatmeal Creme Pies have become a go-to snack for lunchboxes, after-school treats, and quick indulgences. Their signature soft texture and comforting combination of oats and creme have made them a beloved snack for generations.

Homemade Oatmeal Creme Pies

Few desserts evoke nostalgia like the soft, sweet, and creamy bite of a Little Debbie Oatmeal Creme Pie. For many of us, this classic treat takes us back to childhood lunches or after-school snacks. But what if I told you that you could recreate those soft, chewy oatmeal cookies sandwiched with sweet creme right in your own kitchen?

Making homemade oatmeal creme pies might sound daunting, but it’s actually a fun and simple process. Plus, you get to control the quality of ingredients, ensuring a treat that’s not only tastier than the store-bought version but also free from unnecessary add-ins and preservatives.

Let’s dive into how to make these beloved creme pies at home!

Oatmeal Creme Pie Recipe

When I set out to make my recipe for the Little Debbie Oatmeal Creme Pies, I had two goals: soft texture, perfect flavor! If couldn’t get the texture and flavor right, these would just be oatmeal sandwich cookies… and I did NOT want any ol’ oatmeal sandwich cookies. I wanted to bite into one of my cookies and feel like I was biting into a Little Debbie Oatmeal Creme Pie… but better!

To achieve the flavor, I used a combination of brown sugar and molasses. This also helps give the cookies the soft texture we’re going for too. In fact, one quick tip for these cookies, you kinda want to under-bake them just a tad.

When the cookies come out of the oven, they’ll look light in color and a little fluffy. Don’t worry. As the cookies cool to room temperature (which is super important before adding the filling) the cookies flatten a bit and darken.

Ingredients for Homemade Oatmeal Creme Pies

For the Oatmeal Creme Pies and the filling, you’ll want to have: butter, brown sugar, an egg, molasses (I use Grandma’s brand), quick cooking oats (NOT old-fashioned), all purpose flour, cinnamon, vanilla, baking soda, and salt. For the filling, grab a little more butter, marshmallow cream, and powdered sugar too.

How to Make Oatmeal Creme Pies from Scratch

After the cookies have baked, allow them to cool completely before adding the frosting.

How to Make the Marshmallow Buttercream

For the marshmallow buttercream, be sure to get the store-bought marshmallow cream. We’ll be adding it to butter, powdered sugar, a little salt, and vanilla.

More Cookie Recipes

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Oatmeal Creme Pie Cookies

Course Dessert

Cuisine Cookies

Keyword Oatmeal Cookies, Oatmeal Creme Pies, Oatmeal Sandwich Cookies

Servings 10 pies

Ingredients

For the Cookies

• 1/2 cup (113 g) unsalted butter, melted
• 1 cup (220 g) brown sugar packed
• 1 egg
• 2 tablespoons (40 g) molasses, I used the Grandma’s original
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 1/2 cups (180 g) all purpose flour
• 1/2 teaspoon (1.3 g) cinnamon
• 1/2 teaspoon (2 g) baking soda
• 1/2 teaspoon (3 g) salt
• 1/2 cup (40 g) quick cooking oats, do NOT use old fashion rolled oats

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly chilled
• 3 cups (375 g) powdered sugar, measured then sifted
• 4 ounces store bought marshmallow cream
• 1/2 teaspoon (2.1 g) vanilla extract
• pinch of salt

Instructions

FOR THE COOKIES

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
• In a medium-size mixing bowl, stir together the butter, brown sugar, egg, molasses, and vanilla until well mixed.
• Add the flour, cinnamon, baking soda, and salt. Stir to combine.
• Fold in the oats.
• Scoop 1.2 ounces of cookie dough and roll into a ball. For a half sheet pan, you can fit 8 cookies.
• Bake for about 8 minutes. The cookies will look a little puffy and light. Allow them to cool COMPLETELY. They will flatter and darken as they do.

FOR THE BUTTERCREAM

• Beat the butter and marshmallow cream until smooth.
• Gradually add the powdered sugar, followed by the vanilla and salt.
• Continue to beat for an additional 1 to 2 minutes, so the frosting becomes lighter in color and texture.
• Use a piping bag to pipe buttercream on half of the cookies, then pressing the remaining cookies on top to create the cookie sandwich. The buttercream will spread just a bit. We want it to come close to the edge of the cookie but not over the edge of the cookie.

The post The Best Homemade Oatmeal Creme Pies first appeared on Cake by Courtney.

Cake Inspiration

I know I’ve been dangling this cake in front of you for a little while now, but the wait is officially over! Today, I’m sharing my new Oatmeal Biscoff Cake, inspired by the Twisted Sugar cookie, Oatmeal Biscoff.

My friend introduced me to this cookie a few months back and it’s been a favorite ever since. I love the sugar cookie base with the ground oats and chocolate chips in it. And then it’s just topped with a generous serving of Biscoff (cookie butter) spread. It’s simply delicious!

Oatmeal Biscoff Cake

For this cake, I decided to include the Biscoff a little differently than I have with my Biscoff Cake. Instead of using the cookies in my cake layers, I created a giant Biscoff cookie layer that the cake actually bakes on. And similar to the cookie, I used just the Biscoff spread for my filling and then created a Biscoff buttercream.

For the cake layers, I wanted to stay true to the flavor of the cookie, so I didn’t use my oatmeal cake layers from my Oatmeal Chocolate Chip Cookie Cake. Those layers are delicious, but they definitely taste more like an oatmeal cookie than a sugar cookie. So, I opted for a vanilla based and added my ground oats and chocolate chips.

Stacking and Crumb Coat Tutorial

When you make this cake, you’ll bake the cookie crust first and then pour the cake batter right on top of the cookie crust in the cake pan, and then bake again. Allow the layers to cool for about 15 minutes in the pan before inverting them onto cooling racks. Some of the crust will crumble. That’s ok.

TIP: Use a cake lifter to help move the layers around once they’re out of the pan.

Then when you’re ready to stack and decorate your cake, you’ll simply apply the Biscoff spread right on the cake layers (pictured below).

TIP: freezing your crumb coat ensures you don’t get crumbs in your final coat of buttercream.

For your final coat of buttercream, you can place your acrylic disk right on top of the chilled cake. From there, you’ll fill in your sides and smooth them with your straight scraper.

TIP: be sure to freeze your cake again with the disk on so you’re able to cut it off with a knife and get that sharp edge!

How to Create the Perfect Buttercream Swirl

Ingredients

Make sure you have the following special ingredients on hand. These are ingredients I’m assuming just aren’t in your pantry normally. For the full list of ingredients, be sure to read the recipe below.

• Biscoff or other cinnamon flavored biscuit cookies
• Biscoff spread or cookie butter
• Milk or semi-sweet chocolate chips
• Old fashioned oats

Make Ahead Tips

• Cake layers – The cake layers are a great element to make ahead of time. I like to let me layers cool to room temperature and then wrap them well with plastic wrap. Let the layers thaw for about an hour before you decorate the cake.
• Buttercream – the buttercream recipe can be made a week ahead of time and stored in airtight containers in the fridge. Make sure to let the buttercream gets back to room temperature and beat it again for a few minutes to restore the fluffy texture.

This cake also stores really well completely finished. Just make sure to put it in a cake box or airtight container. One night in the fridge is ok, otherwise, if you need to store it longer, place it in the freezer.

How to Make This Cake a Sheet Cake

My Oatmeal Biscoff Cake can easily be made into a sheet cake. Just follow these steps:

• Spray a 9″x13″ rectangular baking pan with nonstick spray, line the bottom with parchment paper and spray again.
• Prepare the cake elements as instructed in the recipe below.
• You’ll bake the crust in the pan for the same time in the recipe.
• You’ll then bake the cake on top of the crust, but the baking time will increase about 10 minutes. REMEMBER, the cake is done when a toothpick inserted in the center of it comes out with a few moist crumbs on it.
• Once the cake has cooled for about 15 minutes, invert it onto a wire cooling rack to cool completely.
• Once the cake has cooled completely, turn it onto a rectangular serving dish.
• Spread the Biscoff cookie butter on top and then the buttercream.

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Oatmeal Biscoff Cake

Oatmeal chocolate chip cake layers baked on a Biscoff cookie crust with Biscoff spread and buttercream.

Course Dessert

Cuisine Cake

Keyword Intermediate, Oatmeal Biscoff Cake

Servings 20

Ingredients

FOR THE COOKIE CRUST

• 2 cups (192 g) crushed Biscoff cookies I like to crush mine in a food processor
• 1/2 cup (113 g) unsalted butter melted
• 1/3 cup (67 g) granulated sugar

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 1 tbsp (10 g) baking powder
• 1 tsp (5.6 g) salt
• 1 tsp (2.6 g) ground cinnamon
• 1 cup (103 g) ground oats I used old fashioned oats and ground them in a food processor.
• 1 cup (226 g) unsalted butter at room temperature
• 1 3/4 cups (450 g) granulated sugar
• 4 large eggs at room temperature
• 1 tsp (4.2 g) vanilla extract
• 1 1/2 cups (360 g) whole milk at room temperature
• 1 cup (186 g) milk or semi-sweet chocolate chips

FOR THE BISCOFF SPREAD

• 1 1/2 cups Biscoff spread from the jar, can also use cookie butter

FOR THE BUTTERCREAM

• 5 cups (625 g) powdered sugar measured and then sifted
• 1 1/2 cups (339 g) unsalted butter slightly cold
• 1 cup (250 g) Biscoff spread can also use cookie butter spread
• 1 tsp (4.2 g) vanilla extract
• 1/4 cup (47.8 g) heavy whipping cream
• Pinch of salt
• *This recipe will give you enough to frost the sides of the cake and make swirls on top of your cake.

Instructions

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the Biscoff cookie crumbs, melted butter and sugar. Stir until all the crumbs are damped by the melted butter. Alternatively, you can add the melted butter and sugar to your food processor after you've pulverized the cookies.
• Divide evenly between the three pans or four pans (4oz. in 8" pans and 3 oz. each in the 6' pans) and press down firmly with your hand or the back of a measuring cup.
• Bake for 5 to 7 minutes, until golden brown. Let cool while you make the cake batter. 

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, finely ground oats, cinnamon, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the vanilla.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the milk. Repeat the additions, 1/3 cup flour mixture, 1/2 milk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Toss the chocolate chips in one tablespoon flour and then fold the chocolate chips into the cake.
• Evenly divide the cake batter between the three 8-inch pans or the four 6-inch pans (20 oz. in each 8" pans and 15 oz. in each 6" pan). Bake the cake layers (either size) at 325 for 28 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool for about 15 minutes in the pans before inverting onto a wire rack to cool completely.
• Once cooled completely, each layer can be wrapped in plastic wrap and stored in the freezer for up to a week. For longer storing, also wrap in foil.

FOR THE BUTTERCREAM

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. 
• Beat frosting by hand with a wooden spoon to get air bubbles out.

ASSEMBLY

• Place the first layer on your cake plate or cake stand (see above tutorial) and cover with about 3/4 cup Biscoff spread.
• Place the second layer on top and evenly spread more Biscoff on top.
• Place the final cake layer, also top-side up, on the filling and cover the cake with a thin layer of the Biscoff buttercream. This is the crumb coat. Freeze the crumb coated cake for 10 minutes in the freezer.
• Continue frosting the cake with the Biscoff buttercream. (Tutorial above)

The post Oatmeal Biscoff Cake with Biscoff Buttercream first appeared on Cake by Courtney.

Iced Oatmeal Cookie Bundt Cake

When I think of visiting my grandma Sylvia’s house when I was a little girl, I immediately have memories of going straight to her pantry, finding her blue cookie jar, and reaching in for a Mother’s Iced Oatmeal Cookie. Do you remember these? I loved these, but I only ever had them at my grandma’s house. I love that they were something special to my visits there.

The flavors are simple, but delicious, and they work beautifully in a cake!

Oatmeal Cake Ingredients

The oatmeal cake recipe calls for a handful of simple ingredients that are probably already in your pantry or that you can easily get from any grocery store:

• Cake flour
• Baking soda
• Cinnamon
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Old fashioned rolled oats

You may remember this recipe from my Magnolia Cookie Cake. It’s been one of your favorites. The only real change I made was omitting the chocolate chips and using cake flour. I can’t wait for you to try this simple and easy to make Iced Oatmeal Cookie Bundt Cake.

Pro Tips for Making Bundt Cakes

• Use room temperature ingredients – the butter and eggs in this cake should be room temperature before making this cake to ensure the ingredients mix evenly and are absorbed generously by the dry ingredients. This helps your cake to rise well.
• Don’t over mix the batter once you add the dry ingredients – using a low speed at this point ensures that the cake doesn’t become dense.
• Even if you use a non-stick bundt pan, you will still want to spray the pan with nonstick spray and coat it with the turbinado sugar.
• Allow the bundt cake to cool completely before removing it from the pan.

Frequently Asked Questions About Bundt Cakes

What bundt pan did you use for the Iced Oatmeal Cookie Bundt Cake?

I used THIS 10 cup bundt pan and it was barely big enough for the batter. You can use this size, or go up to a 12-cup bundt pan.

What Can I Serve with Oatmeal Cake?

I think this cake is completely delicious and perfect on its own with a little glaze, but you can always add some toppings! I’d recommend berries or peaches, as well as whipped cream.

How do I store leftovers?

No need to freeze or refrigerate this cake if you plan to serve it within a few days of making it. Cover it and store it at room temperature once the cake has cooled completely.

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Iced Oatmeal Cookie Bundt Cake

Soft and chewy oatmeal cake with a cream cheese glaze.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Iced Oatmeal Cookie, Iced Oatmeal Cookie Cake, Oatmeal Bundt Cake, Oatmeal Cake, Oatmeal Cookie Cake

Ingredients

FOR THE CAKE

• 2 1/2 cups (590 g) water
• 2 1/2 cup (225 g) uncooked old-fashioned rolled oats, divided
• 3 cups (345 g) cake flour
• 2 teaspoon (8 g) baking soda
• 2 teaspoon (5.2 g) cinnamon
• 1 teaspoon (6 g) salt
• 1 cup (226 g) butter
• 3/4 cup (150 g) granulated sugar
• 1 cup (200 g) brown sugar
• 1 tablespoon (13 g) vanilla
• 4 eggs, room temperature

FOR THE GLAZE

• 1 cup (125 g) powdered sugar, measured and then sifted 
• 3 tablespoons (45.6 g) milk
• 2 tablespoons (30 g) cream cheese
• 1 teaspoon (4.2 g) vanilla extract

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 10-12 cup bundt pan with nonstick cooking spray, sprinkle turbinado sugar or flour around the sides.
• In a medium pot, bring water to a boil. Add in 2 cups of the oats, stir, and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
• In a medium sized mixing bowl, combine the cake flour, remaining 1/2 cup oats, baking soda, cinnamon, and salt. Stir to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary. Turn mixer to medium-high and beat the mixture for about 2 to 3 minutes, until smooth in texture and slightly lighter in color.
• Turn the mixer to low and add in the cooled cooked oats, followed by the flour mixture, mixing until just combined.
• Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow the cake to cool in the bundt pan completely before inverting it onto a cake plate for serving.

FOR THE GLAZE

• Combine all of the ingredients in a bowl and stir until smooth.

Notes

 

1.  

The post Iced Oatmeal Cookie Bundt Cake Inspired by Mother’s Cookies first appeared on Cake by Courtney.

Whenever I bake a cake with a cinnamon oat crumble, it tends to be my favorite element to the cake! There’s something about this wonderful recipe that always brings some warmness to your soul and a smile to your face. Truly! I really love this recipe and what it adds to my desserts! And I know you’ll end up loving my easy cinnamon oat crumble recipe too!

What You’ll Need for Cinnamon Oat Crumble

My easy cinnamon oat crumble recipe only requires a few ingredients that you probably already have on hand! I usually use this cinnamon oat crumble as a filling for my cakes, but this could be used for lots of things! Like a topping for ice cream, pie, or even your yogurt for a yummy breakfast option! So, there are lots of ways you could use this recipe. I wouldn’t be surprised if it becomes your new go-to because of how easy it is to make and how good it tastes!

To make my cinnamon oat crumble, you’ll need:

• Old fashioned rolled oats (not quick oats)
• Light brown sugar
• All-purpose flour
• Unsalted butter
• Cinnamon
• Salt

You can find the full recipe below!

How to Make Cinnamon Oat Crumble

One of the reasons I love this cinnamon oat crumble is because it has an amazing taste and texture, (you all know I love a good texture in my cake!) and it only takes a few simple steps to make.

First, preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and then set it aside.

While your oven is preheating, combine the oats, brown sugar, flour, butter, cinnamon, and salt into a medium bowl. Mix it by hand with a wooden spoon until the mixture resembles clumps of sand. 

Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces if needed.

My Favorite Cakes Using Cinnamon Oat Crumble 

Cake #1: Peach Crisp Cake

This Peach Crisp Cake is one of my classic cakes that I love to make (& of course, eat)! This cake honestly tastes like you are eating a peach crisp, and the buttercream is like the ice cream on top. What a delicious treat! I’ve made a few tweaks to this recipe to make sure you really taste that peach flavor. This cake is filled with tender yellow cake layers, cinnamon oat crumble, peach filling, and a whipped vanilla bean buttercream.

Cake #2: Strawberry Rhubarb Crumble Cake

My Strawberry Rhubarb Crumble Cake is so yummy! It’s based on one of my favorite desserts my husband Ryan’s parents make every summer. It has tender white cake layers, a strawberry, and rhubarb filling, cinnamon oat crumble, and a whipped vanilla bean buttercream. The buttercream almost tastes like vanilla bean ice cream, which goes perfectly with the cinnamon oat crumble! And the strawberry and rhubarb flavors only compliment that duo even more. 

My Easy Cinnamon Oat Crumble Recipe

I hope you have some fun trying out this recipe! How will you be using my easy cinnamon oat crumble recipe? I can’t wait to see what you make. Come send me a pic of it on Instagram! You can find me @cakebycourtney. And make sure to give me a follow so you can get the best tips and recipes on all things cake!

Other Recipes You’ll Love

• The Most Delicious Strawberry Rhubarb Crumble
• The Best Snickerdoodle Cake with Cinnamon Sugar Swirl Filling
• Peach Biscoff Cake with Cheesecake Filling
• 4 Desserts You Can Make with Peaches

The post My Easy Cinnamon Oat Crumble Recipe first appeared on Cake by Courtney.

Magnolia Cookie

Happy Monday, friends! The weekend may be over, but the fun is just beginning. It’s the start of my birthday week and the day that I’m finally sharing my new cake, inspired by the Magnolia Cookie. Remember that cookie recipe I shared last week? The Copycat Magnolia Cookie, inspired by the oatmeal chocolate and peanut butter chip cookie from the Silos Bakery? So many of you have already whipped it up. I hope you loved it!

Well, now it’s time to bake the cake inspired by the cookie!

Magnolia Cookie Cake

This cake is based off not only the Magnolia Cookie, but also my Oatmeal Chocolate Chip Cookie Cake. The cake layers are unlike any cake I’m guessing you’ve had. They’re hardy and chewy like a cookie… but not a cookie

Just like the cookie I created, there’s a hint of cinnamon in the cake layers with mini chocolate chips in every bite.

I’ve also used my go-to peanut butter frosting. I love this frosting so much, I often just eat it by the spoonful! It’s so smooth and creamy, and the amount of peanut butter is just perfect. Of course, I always add a little heavy whipping cream to lighten up the texture.

It’s a simple cake, but one that definitely leaves an impression! Just look at those layers!

Enjoy!

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Magnolia Cookie Cake

Oatmeal chocolate chip cake layers with whipped peanut butter frosting.

Course Dessert

Cuisine Cake

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 18 people

Author Courtney Rich

Ingredients

FOR THE CAKE

• 2 1/2 cups (591.5 g) water
• 2 1/2 cups (225 g) uncooked old-fashioned oats divided
• 1 cup (226 g) butter
• 3/4 cup (150 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 2 teaspoons (8.4 g) vanilla
• 4 eggs room temperature
• 1 teaspoon (5.6 g) kosher salt
• 2 teaspoon (8 g) baking soda
• 2 teaspoon (5.28 g) cinnamon
• 3 cups (360 g) all purpose flour
• 1 cup (150 g) mini chocolate chips

PEANUT BUTTER FROSTING

• 5 cups (625 g) powdered sugar measured and then sifted
• 1 1/2 cups 3 sticks (339 g) unsalted butter, slightly cold
• 1 cup (250 g) creamy peanut butter
• 1 tablespoon (4.2 g) pure vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• Pinch of coarse salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium sized pot bring the water to a boil. Add in 2 cups of the oats, stir and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
• In a medium sized mixing bowl, combine the baking soda, salt, cinnamon, and flour. Whisk together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the cooled cooked oats and the flour mixture, mixing until just combined. 
• Toss the mini chocolate chips in a tablespoon of flour and then stir into the batter, along with the remaining 1/2 cup dry oats.
• Spread the cake batter into the prepared pans, about 20 ounces of batter in each 8-inch pan or 15 ounces in each 6-inch pan, and bake for 20-22 minutes or until the cake is set in the center and a toothpick comes out with just a few moist crumbs on it. 
• Allow the cake to cool in the pans for about 5 minutes and then invert onto wire racks to cool completely. Level the cakes.
• If you’re not using the cake layers right away, wrap each layer in plastic wrap. You can freeze them up to a week or up to a month if you also wrap them in foil.

FOR THE FROSTING

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla, salt and heavy cream.
• Turn mixer to medium-high and beat the frosting for about 4 to 5 minutes.
• Beat frosting by hand with a wooden spoon to get rid of air pockets.

ASSEMBLY

• On a cake board, spread a small dollop of frosting to hold the cake in place. Place your first of the three cake layers on the board, crumb side up.
• Spread 1 cup of frosting (with chocolate chips) on the cake layer. Get eye level with the cake to make sure the layer of frosting is applied evenly.
• Repeat step 2 for the next cake layer and layer of frosting. For the final cake layer, place it top side down, so the smoothest side of the cake (the bottom) is facing up.
• Cover the entire cake with a thin layer of frosting. Chill the cake for 10 minutes to set the crumb coat and lock in the crumbs. 
• Once the crumb coat is set, frost the cake with the remaining frosting.

The post Magnolia Cookie Cake first appeared on Cake by Courtney.

I’m excited to share with you my first new cake of 2018! This Oatmeal Chocolate Chip Cookie Cake was inspired by the classic cookie we all know and love, but was also inspired by my son Westin. He’s an avid viewer of the Food Network show, “Kid’s Baking Championship.” We watch it together every Monday night. In the season opener, the kids were challenged to make a cookie cake. The kids picked all sorts of cookie flavors, but the one that stood out to me the most was oatmeal chocolate chip. While the kids made actual cookies and stacked them like cakes, I sat there thinking, “this cookie flavor actually needs to be a cake, not just a cookie!”. The wheels in my headed started turning and I got to work the next day.

RECIPE DEVELOPMENT

I knew immediately what I wanted this cake to taste like. It had to be tender, but also hearty to mimic a real oatmeal cookie. I didn’t think throwing in uncooked oats to some cake batter would give me both of those qualities. I did some research and decided I could actually cook my oats and add them to the batter, which makes the cake nice and moist.

As I thought about the rest of the cake, I thought back to my Pumpkin Spice Cake I did in the fall, using some of the Kodiak Cakes Pumpkin Pancake Mix. The flavor and texture were so perfect, and I wondered if using some of Kodiak’s Cinnamon Oat Pancake Mix would help give me the flavorful, hearty cake I was looking for. (No, this post isn’t sponsored by Kodiak, I was just so happy with how the Pumpkin Spice Cake turned out that I thought I’d try using some of their mix again).

So, instead of using 3 cups of all-purpose flour, I used half all-purpose flour and half Kodiak’s Cinnamon Oat Mix. I love how the texture and flavor of the cake layers turned out – just as tender and hearty as I had hoped for. I also made the cakes using all flour instead of flour and Kodiak mix, and it turned out great too. If you use only flour, I’d add an extra teaspoon of cinnamon and a 1/4 cup uncooked oats to the batter at the end. I like that the Kodiak mix gave the cake some extra cinnamon flavor and a few pieces of uncooked oats to create some texture.

FROSTING

For the frosting, I used my cinnamon buttercream from my Churro Cake and added some mini chocolate chips to it. It’s a perfect addition to the cake and almost tastes like actual cookie dough. Win, win.

Since Westin was part of the reason I made this cake, I wanted him to join in on the decorating. So, with my second batch of the cake, I made two small cakes we could work on together.

I’m so impressed with how good he’s getting at frosting and smoothing the sides of the cake.

Unfortunately, the drip was a little too warm when he added to his cake, so it got a bit messy. But, the overall shape and look of his cake was something to be proud of for sure!

I can’t wait to hear your thoughts about this cake. I hope you love it as much as I do!

Happy baking!

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Oatmeal Chocolate Chip Cookie Cake

Oatmeal Chocolate Chip Cookie Cake.

Tender and hearty oatmeal chocolate chip cake layers, covered in a cinnamon chocolate chip buttercream.

Ingredients

FOR THE CAKE

• 2 1/2 cups (590 g) water
• 2 cup (180 g) uncooked rolled oats
• 1 cup (226 g) butter
• 3/4 cup (150 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 2 teaspoons (8.4 g) vanilla
• 4 eggs room temperature
• 1 teaspoon (5.6 g) kosher salt
• 2 teaspoon (8 g) baking soda
• 2 teaspoon (5.2 g) cinnamon
• 1 1/2 cups (180 g) all purpose flour
• 1 1/2 cups Kodiak Cakes Cinnamon Oat Pancake Mix*
• 1 cup (150 g) mini chocolate chips

FOR THE BUTTERCREAM

• 3 cups (678 g) unsalted butter slightly chilled
• 8 cups (1000 g) powdered sugar measured and then sifted 
• 2 teaspoons (5.2 g) cinnamon
• 1 teaspoon (4.2 g) vanilla extract
• 4 tablespoons (57.75 g) heavy whipping cream
• 1/2 – 1 cup (75 – 150 g) mini chocolate chips*
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE GANACHE

• 1 cup (150 g) dark chocolate chips
• 3/4 cup (173.25 g) heavy whipping cream

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium sized pot bring the water to a boil. Add in the oats, stir and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
• In a medium sized mixing bowl, combine the baking soda, salt, cinnamon, flour and Kodiak mix (if using). Whisk together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the cooled cooked oats and the flour, mixing until just combined. (If you’re not using the Kodiak mix, this is when you can add in the extra cinnamon and uncooked oats).
• Toss the mini chocolate chips in a tablespoon of flour and then stir into the batter.
• Spread the cake batter into the prepared pans, about 20 ounces of batter in each 8-inch or 15 ounces in each 6-inch pan, and bake for 20-22 minutes or until the cake is set in the center and a toothpick comes out with just a few moist crumbs on it. 
• Allow the cake to cool in the pans for about 5 minutes and then invert onto wire racks to cool completely. Level the cakes.
• If you’re not using the cake layers right away, wrap each layer in plastic wrap. You can freeze them up to a week or up to a month if you also wrap them in foil.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about two minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cinnamon, vanilla and heavy whipping cream. Turn the mixer to medium-high and beat the frosting for about 5 minutes. This will lighten the texture and color a bit. 
• Stir in 1 cup of mini chocolate chips, if using for all of the frosting. If you’re only using the mini chocolate chips in between the cake layers, remove two cups of frosting from the bowl and mix in 1/2 cup mini chocolate chips to the two cups of frosting.

FOR THE GANACHE

• Heat the heavy whipping cream and pour over the chocolate chips. Let the cream warm up the chocolate chips for about 5 minutes and then stir until smooth and silky. 

ASSEMBLY

• On a cake board, spread a small dollop of frosting to hold the cake in place. Place your first of the three cake layers on the board, crumb side up.
• Spread 1 cup of frosting (with chocolate chips) on the cake layer. Get eye level with the cake to make sure the layer of frosting is applied evenly.
• Repeat step 2 for the next cake layer and layer of frosting. For the final cake layer, place it top side down, so the smoothest side of the cake (the bottom) is facing up.
• Cover the entire cake with a thin layer of frosting. Chill the cake for 10 minutes to set the crumb coat and lock in the crumbs. 
• Once the crumb coat is set, frost the cake with the remaining frosting.

Notes

1. As mentioned above, you can make this cake without the Kodiak Cinnamon Oat mix – just replace the Kodiak mix with the same amount of all-purpose flour. You’ll also want to add another teaspoon of cinnamon and 1/4 uncooked oats.
2. This recipe for frosting makes a little more than what I usually give you. I noticed that my normal amount of frosting didn’t quite give me enough to cover the entire cake since I added chocolate chips to it. The chocolate chips make the frosting a little thicker and to cover the entire cake and fill it, you’ll need three cups of butter and eight cups of powdered sugar. However, if you don’t want chocolate chips in your outter coat of frosting, reduce the butter to two cups, powdered sugar to six cups. The rest of the ingredients can stay the same.
3. If you don’t use chocolate chips in the outter coat of frosting, you’ll only need 1/2 cups mini chocolate chips to add to two cups of frosting for the filling.

The post Oatmeal Chocolate Chip Cookie Cake first appeared on Cake by Courtney.