This Oatmeal Chocolate Chip Cake is topped with a creamy, delicious Cream Cheese Frosting. You will not be disappointed in this comforting cake.
1 more night. In less than 24 hours, I’ll be living in a new city. I’m officially going to college. I can’t actually say that this reality has hit me yet. All my friends and family have been crying at the changes in all of our lives, but I think I’ve yet to realize the extent to which my life will be different. I’m excited, of course, but I think I’m not going to be fully aware until I’m actually there, in my new room, with new friends, in a new city, new state, and new school. Then, maybe I’ll realize it.
My life is changing dramatically, but I know it will be for the better. After an incredibly hard year, I can finally move on and start over. It’s bittersweet though, because there’s so much I’ll miss. It feels odd to be leaving everything behind, knowing when things will continue to change even in my absence. In a way, I feel like I’m abandoning my life, even though I know I’m really just moving on. It’s surreal, but I know the fact that my life is different will hit me sometime within the next few days.
In the meantime, as I sit here throwing my wardrobe into a suitcase, sitting on my bedroom floor, I try to cherish every moment I’ve had with old friends, family, and even brand new friends. These past few weeks have been packed full of memories, all of which will be packed right along with my t-shirts and earrings. One of those memories is sitting on my kitchen counters surrounded by my best friends, the girls that have been with me for the hard times, the good times, the stressful times and confusing times, reminiscing and eating this cake.
This cake is full of comfort and love and it’s a reminder of a cookie I’ve made with my best friend Paige. It’s the one thing she can make, so all my friends and I always cherish Paige’s oatmeal chocolate chip cookies. Whenever I eat this cake from now on (and you can be sure I’ll be making it frequently) I’ll always think about the first time I made it, sitting with the most important people in my life surrounding me, as we all moved on to new chapters of our life. So, make this cake, share it with the ones you love, and cheers to changes, new friends, and new beginnings.
- 8 ounces chocolate chips
- ½ teas bourbon, Scotch, or favorite liquor
- 1½ cups plus 2 tablespoons all-purpose flour
- 1 cup rolled oats
- ½ cup (1 stick) unsalted butter, cut into small cubes, at room temperature
- 2 eggs, slightly beaten
- ¾ cup granulated sugar
- 1¼ cups firmly packed dark brown sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoon cinnamon
- 5 tablebspoons unsalted butter, softened
- 5½ ounces cream cheese, softened
- 2 cups confectioners’ sugar, sifted
- ¾ teaspoon pure vanilla extract
- Preheat the oven to 375 degrees and position the rack in the center. Butter the sides and bottom of a 9 x 13 inch glass or light-colored metal baking pan.
- Heat 1¼ cups water to boiling. Place the chocolate chips in a small bowl and toss them with the bourbon until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. This will keep them from settling at the bottom during baking. Set aside.
- Place the oats and cubes of butter in a large bowl. Pour the boiling water over the oat mixture, wait 30 second, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.
- In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then chocolate chips.
- Pour the batter into the prepared pan. Bake the cake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined. Add the confectioners’ sugar and vanilla and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes. (The frosting can be made 1 day ahead. Let it soften at room temperature before using.)
- Spread a thin, even layer of frosting over the cooled cake. Chill it for 15 minutes so that it can set. Slice and serve. The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days. Bring the cake back to room temperature before serving. (An unfrosted one will keep for 3 days, tightly covered, at room temperature.)
Recipe from Baked Explorations by Matt Lewis & Renato Poliafito