Oatmeal Chocolate Chip Cookie Cake

For the Oatmeal Chocolate Chip Cookie Cake

Preheat oven to 350°F. Grease and line a 9×13 inch cake pan with parchment paper and set aside.

Pour the boiling water over the oatmeal and cover. Let sit for 20 minutes.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugars together on medium-high speed until light and fluffy (about 3 minutes). Add the eggs one at a time, beating after each addition. Scrape down the bowl as necessary.

Add the oatmeal and dry ingredients to the wet ingredients, alternating the oatmeal and dry ingredients. Beat on low after each addition, but do not overmix.

Pour batter into the prepared cake pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Remove cake from the oven and let cool in the pan on a wire rack. Frost with buttercream once cooled.

For the Cookie Butter Frosting

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and cookie butter on medium-high speed until smooth.

With the mixer on low, add the vanilla extract, powdered sugar, heavy cream and salt. Increase speed to medium-high speed and beat until light and fluffy. Frost your cooled cake and enjoy!