Cowboy Cookie Cake Layers (Print Version)

# Ingredients:

→ Cookie Layers

01 - 125 g all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon baking powder
04 - 1.5 teaspoons ground cinnamon
05 - 0.25 teaspoon ground nutmeg
06 - 0.25 teaspoon ground ginger
07 - 0.25 teaspoon salt
08 - 113.5 g unsalted butter, room temperature
09 - 100 g granulated sugar
10 - 100 g light brown sugar, packed
11 - 1 large egg, room temperature
12 - 0.5 tablespoon vanilla extract
13 - 135 g semi-sweet chocolate chips
14 - 72 g old-fashioned oats
15 - 50 g unsweetened shredded coconut
16 - 60 g chopped walnuts

→ Cream Cheese Frosting

17 - 226 g cream cheese, room temperature
18 - 113.5 g unsalted butter, room temperature
19 - 480 g powdered sugar
20 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 175°C. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well blended.
03 - In a large bowl, cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
04 - Add the egg and vanilla extract to the creamed mixture, mixing until fully combined.
05 - Gradually mix the dry ingredients into the wet mixture, blending just until incorporated. Scrape the sides and bottom of the bowl as necessary.
06 - Gently stir in the chocolate chips, oats, shredded coconut, and chopped walnuts until evenly distributed.
07 - Divide the dough into 4 even portions. Place on prepared baking sheets with at least 7 cm between each. Gently press each portion to approximately 1.25 cm thickness and 10–13 cm diameter.
08 - Bake for 13–17 minutes until edges are lightly golden. Centres may appear slightly underbaked; they will continue to set from residual heat.
09 - While cookies are hot, use a flat edge to form perfect rounds if desired. Cool on the baking sheet until firm enough to transfer, then finish cooling on a wire rack.
10 - In a bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fully combined.
11 - Spread or pipe a layer of cream cheese frosting over one cookie layer. Stack with remaining cookie layers, adding frosting between each. Cover the entire cake with a final layer of frosting as desired.
12 - Refrigerate for at least 1 hour prior to slicing for neater servings and optimal texture.

# Notes:

01 - For a chocolate mix, consider adding mini or jumbo chocolate chips or chocolate chunks of your preference.
02 - Store leftovers covered in the refrigerator for up to 1 week or freeze for up to 1 month.
03 - Dough can be prepared and frozen in advance for up to 1 month; bake directly from frozen as needed.
04 - Frosting may be prepared several days ahead and refrigerated. Let it soften at room temperature before use.

Back