Cookie Cake with luscious fresh berries best recipe
Looking for a great dessert taking advantage of the my favorite, berries? Be the queen of the kitchen with this delectable Berry Good Oatmeal Cookie Cake from my special fun, trendy (but easy) cookbook, Too Hot in the Kitchen. Think of this as a giant oatmeal cookie topped with the almond fruity cream cheese filling decorated with a luscious red and blue berry combination and an apricot glaze. This make-ahead dessert is not only picture perfect, but absolutely out of this world.
Make ahead Berry Cookie Cake
Make the crust the day before, whip up the filling and refrigerate, cut the strawberries and assemble the day of serving for a spectacular tasting and looking dessert. You will be the hit of the party!
Another Berry Favorite
Of course, the cookie cake gets rave reviews but so does my incredible White Chocolate Blueberry Bundt Cake also from Too Hot in the Kitchen. Truly, this book has some extraordinary desserts if you have a sweet tooth. I would be remiss if I didn’t mention this cake as I keep these ingredients always in my pantry to make a cake to take to someone’s house for a party, gift or get well present. What can be better than melt in your mouth white chocolate combined with summer’s finest, luscious blueberries. See for yourself!
Berry Good Oatmeal Cookie Cake from Too Hot in the kitchen cookbook
A best ever luscious cookie cake picture perfect and perfect tasting.
Makes 12-16 servings
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup old-fashioned oatmeal
1/2 cup butter, melted
1 teaspoon vanilla extract
6 ounces reduced-fat cream cheese
2 tablespoons confectioners sugar
1/2 teaspoon almond extract
1/2 cup apricot preserves, divided
2 cups raspberries
2 cups sliced strawberries
1 cup blueberries 1 tablespoon orange juice
1. Preheat oven 350°F. Coat 12-14-inch pizza pan with nonstick cooking spray.
2. In large bowl, combine brown sugar, flour, baking soda, and oatmeal. Add melted butter, vanilla, and egg, mixing well.
3. Press onto prepared pan, keeping dough 1-inch from edge of pan. Bake 10-12 minutes or until edges are set. Don’t over bake. Cool.
4. In mixing bowl, beat together cream cheese, confectioners sugar, almond extract, and 1/4 cup apricot preserves until creamy. Spread on cooled crust and arrange fruit in design on pizza.
5. In microwave-safe dish, heat remaining 1/4 cup apricot preserves and orange juice, just until melted. Spoon glaze over fruit. Refrigerate until serving.
Nutritional information per serving:
Calories 220 Calories from fat 36% Fat 9g Saturated Fat 5g Cholesterol 36mg Sodium 172mg Carbohydrate 32g Dietary Fiber 2g Sugars 17g Protein 4g Dietary Exchanges: 2 other carbohydrate, 2 fat