Sunday, April 24, 2011
This recipe is another winner from Cake Keeper Cakes. Today is a lazy day - starting with me waking up at 2:00 PM. I feel a little guilty admitting to sleeping away more than half the day, but it truly felt AMAZING! I didn't even realize how exhausted and sleep deprived my body has been.When I woke up, I felt like making something simple and comforting. This twist on a lunchbox staple - the oatmeal chocolate chip cookie - was just the thing. For ultimate moistness, wholesome rolled oats are soaked in boiling water before being added to the batter. Note: Remember to build in extra time to let the oat and hot water mixture cool fully.In my opinion, the best thing about this cake is the golden brown crispy top that gives way to the moist, fluffy cake and decadent chunks of melty, gooey chocolate chips. It's the best of both worlds - cake and cookie.Oatmeal Chocolate Chip Cake8" square pan | Cake Keeper Cakes 1 cup rolled oats (not instant) 3/4 cup boiling water 1 1/2 cups flour 1 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1/2 cup butter, room temperature 1 cup brown sugar 1/2 cup sugar 2 large eggs 1 tsp vanilla 1 cup chocolate chips 1 cup chopped walnuts/pecans 1. Place oats and boiling water in a bowl. Stir and let stand until cool. Combine flour, cinnamon, baking powder and salt. 2. Preheat oven to 350 degrees F. Grease and flour an 8" square pan. Cream together butter and sugars until light and fluffy. Add vanilla and eggs and mix to combine. Add cooled oats and mix, then add flour mixture. Do not over mix. 3. Fold in chocolate chips. Dump batter into the baking pan and bake for 50-55 minutes or until toothpick comes out clean. Cool on wire rack for 10 mintes before inverting and removing from pan.