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Best Soft Oatmeal Raisin Cookie Cake

Best Soft Oatmeal Raisin Cookie Cake

4.75 from 4 votes
A decadent, cake-like oatmeal raisin cookie baked in a pan and perfect for sharing. Chewy, spiced, and loaded with plump raisins, this dessert combines the best of cookies and cake in one irresistible treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 cup raisins

Method
 

Steps
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together flour, oats, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in raisins.
  6. Spread the batter evenly into the prepared pan. Bake for 22–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into squares and serve.

Notes

For extra moisture, soak raisins in warm water for 10 minutes before adding—then pat dry. Store leftovers covered at room temperature for up to 5 days or freeze for up to 3 months.