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Giant Football-Shaped Oatmeal Raisin Cookie Cake with Brown Butter Cream Cheese Frosting

A slice removed from a layered Oatmeal Raisin Football Cookie Cake with tan frosting and chocolate drizzle.
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A recipe for a large, football-shaped cookie cake using classic oatmeal raisin dough, topped with a rich brown butter cream cheese frosting.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins
  • 1/2 cup (1 stick) unsalted butter for browning
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Food coloring (optional, for laces)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Cream the softened 1 cup of butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Stir in the rolled oats and raisins until evenly distributed throughout the dough.
  5. Prepare your football template. You can draw a football shape approximately 14 inches long on parchment paper, or use two rectangular pans (e.g., 9×13 and 8×8) to cut the shape later.
  6. Press about two-thirds of the dough onto one piece of parchment paper, shaping it roughly into a large football. If the dough is too soft, chill it for 15 minutes.
  7. Bake for 20 to 25 minutes, or until the edges are golden brown. The center should still look slightly soft. Let the cookie cool completely on the baking sheet.
  8. While the cookie bakes, prepare the brown butter frosting base. Melt the 1/2 cup of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Immediately pour the brown butter into a heat-safe bowl and let it cool until it is room temperature but still liquid.
  9. In a large bowl, beat the softened cream cheese until smooth. Beat in the cooled brown butter, powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and creamy.
  10. Once the cookie cake is completely cool, carefully transfer it to your serving platter. If necessary, use a sharp knife to trim the edges to perfect the football shape.
  11. Spread the brown butter cream cheese frosting evenly over the top of the cookie cake.
  12. For decoration, mix a small amount of frosting with brown or black food coloring for the laces. Pipe three short, parallel lines across the center of the cake, then pipe a curved line connecting the ends of those three lines to mimic football laces.

Notes

  • If you do not have a template, bake the dough in a large 12×18 inch sheet pan. After cooling slightly, use a sharp knife to cut the football shape out of the sheet cookie.
  • For a firmer cookie cake, chill the dough for 30 minutes before pressing it onto the parchment paper.
  • You can substitute dried cranberries for raisins if preferred.

Nutrition

Find it online: https://spoonswirl.com/oatmeal-raisin-football-cookie-cake/