Oatmeal Chocolate Chip Cookie Cake
1/4 c Earth Balance stick
1/4 c applesauce
3/4 c brown sugar
1 flax egg (3 T water + 1 T ground flax seed)*
2 t vanilla extract
1 c all purpose flour
1 c quick oats
2 t cornstarch
1 t baking soda
1/2 c (heaping) chocolate chips
In a large bowl, using a hang mixer, beat together sugar and softened butter. Add flax mixture and vanilla and incorporate thoroughly. In a second, smaller bowl, sift together flour, cornstarch, baking soda and salt. Gradually add, 1/3 of a cup at a time, flour mixture to butter/sugar mixture until well incorporated. Toss chocolate chips with 1 tbsp flour and fold them into the cookie dough.
Refrigerate dough for at least 1 hour or overnight.
Once dough has chilled, press it evenly into a 9" pan. Preheat oven to 350 degrees (F) and bake the cookie cake for 18-20 minutes. Then, to brown the top, increase the heat to 425 degrees and bake for 1-2 minutes, watching the cake closely as to not burn.
Let cake cool before frosting, or serve as is.
*Make flax egg and let it sit in the fridge for at least 10 minutes before adding it to the dough.
Pairs Well With
I made this for Paul's 19th birthday party that my Mom threw him. Everyone loved it! Top with cream cheese frosting for extra birthday sweetness.