Experimentation in the kitchen is a very common event at my house. I love trying to create or cook new dishes, soups, desserts and the like. By accident, while attempting to make an oatmeal cookie without using butter, margarine, shortening, and bleached white wheat flour because of dietary concerns of my own, I ended up concocting a delicious dessert that my husband upon first eating said, “This tastes like an oatmeal cookie that’s cake-y, like a brownie, but without chocolate.” That was when the idea to call it an Oatmeal Cookie-Cake came to me and the name stuck for this dessert.
Ever since its creation in the beginning of 2009, my husband, about once a month, special requests this recipe to be baked. He usually eats the lion’s share and reassures me it is better than eating cookies; which are his favorite snacks. I have taken my Oatmeal Cookie-Cake dessert to potlucks, shared this with friends and relatives. There were no leftovers. This dessert seems to disappear fairly quickly. All who have tried this did not realize my Oatmeal Cookie-Cake was a gluten-free recipe, or that the rolled oats and Rice flour give this dessert a nutritional value for protein, iron, vitamins, and minerals. Admittedly, this is not a low-calorie recipe; does have two types of sugars for the ingredients. I personally do not recommend this recipe for people concerned with their blood sugar count. My Oatmeal Cookie-Cake is very rich; one square equals one serving. No one has in one sitting eaten more than 2 squares.
To make an Oatmeal Cookie-Cake you will need one wooden cooking spoon, one large mixing bowl, and an ungreased medium-sized (13 inches X 9 inches X 2 inches) baking pan. Preheat the oven to 375 degrees.
Oatmeal Cookie-Cake recipe
1 1/2 cups rolled oats (Quick or Old-Fashioned are good choices)
1/2 cup Rice flour
3/4 cup packed brown sugar
1 cup raw or cane sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
2 eggs
1/2 cup sunflower oil
3/4 cup water (add incrementally)
In the large mixing bowl, first combine the dry ingredients, then add the wet. I find this method an easier way to completely mix all ingredients into batter. When adding the water, add slowly in increments until the batter is the same consistency as brownie batter (thicker than cake batter, but not as thick as cookie dough). Pour evenly the Oatmeal Cookie-Cake batter into the ungreased medium-sized baking pan.
Bake at 375 degrees for about 20 minutes until golden brown. Check with a cake tester, as if it is a cake, to make certain it is thoroughly cooked in the middle. While still hot, carefully slide a cake knife around the edges to prevent them from sticking, then cut into squares. Leave in baking pan. Allow to cool for a minimum of 10 minutes before using a cake server to place from the baking pan onto a dessert plate. Best served at room temperature.
Makes about 25 to 30 squares of Oatmeal Cookie-Cake; depending upon the size you make. Store at room temperature.
This Oatmeal Cookie-Cake recipe is as tasty with or without the optional ingredients listed (walnuts and raisins). This gives the taste-buds a variety of Oatmeal Cookie-Cakes. Bon appetit!
Alicia Rose, personal experience 2005 – present
Rice, Wikipedia website: http://en.wikipedia.org/wiki/Rice
Rice flour, Wikipedia website: http://en.wikipedia.org/wiki/Rice_flour
Rolled oats, Wikipedia website: http://en.wikipedia.org/wiki/Rolled_oats
