Friday, August 1, 2008

You can have your cake - and cookie too!

How is it I've never seen a cookie cake? Seriously, why would you NOT do this?
Nice, thick cookies, frosted or, cake the texture and taste of soft cookies, whatever you think it is* - it's good stuff.

Chocolate Chip** Cookie Cake

1/2 Cup shortening
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 table spoon baking soda
4 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
package of chips or nuts or whatever of your choice

Preheat oven to 350
Beat butter, shortening, brown sugar and white sugar until light and fluffy. Beat in eggs one at a time incorporating completely. Beat in vanilla and baking soda. Beat in flour until combined. Stir in extras as desired (i used mini peanut butter cups)
Pour into baking dish of choice - I used two 6in round cake pans.
Bake until done - this is the hard part.

I pulled one out after 40 mins when it passed the toothpick test - turned it out on a cooling rack - and it started to drip uncooked middle! So test with a knife, press the center and look for a feeling of firmness. These took about 50 minutes each to finish cooking in the 6in round pans - they were pretty thick cakes though, so I expect they'd cook better in 8in rounds.

When they're cool you'll have a *really big* cookie, that's just soft enough to cut with a knife when cool.
I frosted mine with a very simple buttercream - no vanilla flavour added, to give it more of a "cookies and milk" taste.

*It's the Chocolate Chip Cookie recipie from the Better Homes and Gardens Cookbook, with added eggs and baking soda.
**Chocolate Chips, Butterscotch Chips, White Chocolate Chips, Peanut Butter Chips, Mini Peanut Butter Cups.. etc

1 comment:

Sue said...

This is really yummy! I know!!

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