Oatmeal Cream Pie Cookie Cake |Cooking With Amanda

When my sister and I were kids, we used to pack our own lunches after about 3rd grade. One of the best parts about this? To make life easy, my mom would by Little Debbie snack packs for us to grab and pack each day.

Nutty Buddies, Swiss Rolls, and Oatmeal Cream Pies were our usual fare, but we almost always fought over the Oatmeal Cream Pies. Dad snuck in a few himself too, much to our dismay. Bad enough we had to compete with each other for the last plastic-wrapped pie in the pack. There's just something about that soft, cinnamon-y cookie and sweet, marshmallow-y frosting that is impossible to resist.

Shelly has been my sweet friend for years now, and since the day I met her I've been hearing about her cookbook. The cookbook she held out to write, because it had to be HER cookbook. Her vision, from start to finish.

Girl, I am SO glad you held out. The Cookies & Cups Cookbook is absolutely magnificent, and sooooo Shelly. Each sweet page is better than the previous, and I couldn't wait to read it from cover to cover. Yes, I happen to be one of those weirdos that reads a cookbook like a novel.

Most of the head notes made me laugh out loud. That might be because I could hear them in Shelly's Houston-meets-New Jersey voice, but I think the book is relatable and humorous, even if you can't hear the head notes in Shelly's voice. (Do they DO cookbooks in audio version? That would be awesome.)

My sister, who used to fight with me over those Oatmeal Cream Pies, is also a Chellee. When I received my copy of The Cookies & Cups Cookbook, I immediately took it over to her house, and we started thumbing through and marking our must-makes. When we got to this Oatmeal Cream Pie Cake recipe, that was Jenga, people.

We're both still suckers for that sweet cookie combo, and we couldn't wait to whip up this cake. Especially since my nephew's birthday was a few days later. I baked and photographed (and totally taste-tested) this recipe, and then delivered it into the hands of fourteen eight and nine-year-olds hopped up on Gatorade and paint ball fun. Like locusts, they devoured it in seconds.

One thing to love about this recipe is the marshmallow buttercream. You can use it on any of your favorite desserts that calls for frosting. It's just perfectly vanilla and creamy. These cookie dough cupcakes and oreo cupcakes would be equally scrumptious with a dollop of marshmallow buttercream on top.

You've got to make this Oatmeal Cream Pie Cake the next time you're serving a crowd. It'd be great at Thanksgiving, for sure. And everyone will love the fun twist on that childhood lunchbox treat. Throwback Thursday, indeed.

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Oatmeal Cream Pie Cookie Cake Recipe

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Ingredients

For the Cookies:

2 sticks salted butter, at room temperature (1 cup)
1 3/4 cups dark brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 cups quick cooking oatmeal
2 1/4 cups all-purpose flour

For the Marshmallow Buttercream:

2 sticks salted butter, room temperature (1 cup)
14 ounces marshmallow fluff, (2 jars)
2 cups powdered sugar

Directions

For the Cookies:

In the bowl of a stand mixer, cream together the butter and brown sugar for about 2 minutes, until light and fluffy.
Preheat the oven to 350F. Line a baking sheet with a silicone liner or parchment paper.
Add eggs and vanilla, mixing into the butter mixture until completely combined. Scrape the sides of the bowl as necessary.
In a separate bowl, combine oats, flour, cinnamon, baking soda and salt. Whisk them together to evenly distribute the spices and aerate the flour.
Turn the stand mixer on low and add the oat mixture to the wet ingredients, until just combined.
Use a 2-tablespoon cookie scoop to drop the cookie dough onto the prepared baking sheet. You should end up with about 35 cookies.
Bake for 8-11 minutes, until lightly golden around the edges. Do not overbake, they should be soft.
Allow cookies to cool on a wire rack while you prepare the frosting.

For the Marshmallow Buttercream:

Beat the butter in the bowl of a stand mixer until light and smooth.
Add both jars of marshmallow fluff to the butter and cream on medium speed until smooth.
Put the mixer on low and slowly add powdered sugar until incorporated, then increase speed back up to medium and beat until smooth and light.

To Assemble the Cake:

Each level of cake should contain about 7 cookies. Arrange the first layer on the serving cake stand or plate. If you need to overlap them, it's fine.
Top with buttercream. Keep repeating until all the cookies and all the frosting are used. Be generous with the frosting on the lower layers. End with buttercream at the top of the cake.