Effortless Cowboy Cookie Cake (Print Version)

# Ingredients:

→ Cookie Layers

01 - 60 g chopped walnuts
02 - 50 g unsweetened shredded coconut
03 - 72 g old-fashioned oats
04 - 135 g semi-sweet chocolate chips
05 - 0.5 tablespoon vanilla extract
06 - 1 large egg, room temperature
07 - 100 g light brown sugar, packed
08 - 100 g granulated sugar
09 - 113.5 g unsalted butter, room temperature
10 - 0.25 teaspoon salt
11 - 0.25 teaspoon ground ginger
12 - 0.25 teaspoon ground nutmeg
13 - 1.5 teaspoons ground cinnamon
14 - 0.5 teaspoon baking powder
15 - 0.5 teaspoon baking soda
16 - 125 g all-purpose flour

→ Cream Cheese Frosting

17 - 1 teaspoon vanilla extract
18 - 480 g powdered sugar
19 - 113.5 g unsalted butter, room temperature
20 - 226 g cream cheese, room temperature

# Instructions:

01 - Pop the finished treat in the fridge for at least an hour so it slices easy and stays nice and firm.
02 - Slather or pipe cream cheese frosting over one cookie disk. Stack more cookie rounds on top, putting frosting between each. When done, coat the whole thing with a final layer of frosting however you like.
03 - Mix together the butter and cream cheese in a bowl until super smooth. Slowly work in the powdered sugar and vanilla, beating until it's all fluffy and well blended.
04 - If you want perfect circles, use something flat to shape the cookies right after pulling them from the oven. Let them stay on the sheet until they set up a bit, then move to a cooling rack to finish.
05 - Bake 13–17 minutes, or until the edges start turning golden. The middles can look a little soft—they'll firm up while cooling.
06 - Divide dough into four chunks. Space them out on the lined sheet (at least 7 cm apart). Press each one flat, about 1.25 cm thick and 10–13 cm wide.
07 - Stir in walnuts, coconut, oats, and chocolate chips until you see bits of everything throughout.
08 - Add the dry stuff to your wet bowl bit by bit, mixing only until you don’t see streaks of flour. Scrape the sides and bottom as you go.
09 - Crack in your egg and pour in vanilla, then blend until everything’s fully mixed in.
10 - Beat soft butter with the brown and white sugars in a big bowl until it looks light and fluffy.
11 - Use a whisk in a medium bowl to blend flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until mixed evenly.
12 - Fire up your oven to 175°C. Line your baking pans with parchment so nothing sticks.

# Notes:

01 - Feel free to toss in chunky or mini chocolate chips, or even chocolate pieces if you’re into that.
02 - Leftovers can chill in the fridge, covered, for about a week. Or stick 'em in the freezer for a month if you need to save them.
03 - Prep your dough a month ahead and keep it frozen, then bake straight from the freezer when cravings hit.
04 - Whip up the frosting days ahead and stash in the fridge. Let it warm up to room temperature before spreading it on.

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