If you’re needing a little afternoon pick me up, look no further than this Oatmeal Chocolate Chip Snack Cake. It’s wonderful with a tall glass of cold milk.
Have you ever heard of a snack cake? I’ve seen them floating around the Internet for awhile, and the idea always amused and intrigued me. I mean, any cake is a snack cake if I eat it at 2 PM, right? I’ve pinned several different recipes for snack cakes with the intention of trying out this mystery middle-of-the-day dessert, but I never got around to it.
Then,a copy of my friend Aimee Broussard‘s new cookbook, Picnics, Potlucks, and Porch Parties, arrived on my doorstop. I adore Aimee’s passion for good food and Southern hospitality, and this book combines the best of both of those worlds. The recipes, which include things like Tipsy Peach Tea and Grilled Shrimp with Creole Butter Sauce, are simple but special, perfect for whipping up and toting along to a fancy brunch or a casual picnic. Between our weekly neighborhood gathering and bi-monthly church potlucks, I am always in need of more quick, crowd pleasing recipes and this book certainly delivers.
As I was leafing through the book, dog-earing pages that looked interesting, I came across Aimee’s Chocolate Chip Snack Cake. The recipe included all the usual suspects–butter, sugar, flour, vanilla–but it also included a full cup of oatmeal. I decided it was finally time to see what all the fuss was about and make a snack cake for myself.
This recipe comes together really quickly, even if you have to take a break every two minutes to drag the baby away from the Blu-ray player…again. And the finished product? Well, it’s worthy of all those Pinterest pins. The cake itself has a faint cocoa flavor which is amped up by a sprinkling of melty chocolate chips. While it certainly will satisfy a craving for sweets, the oatmeal lends this cake a chewy, hearty texture which pushes this firmly into snack territory. That, along with a bit of crunch from chopped walnuts, makes this a really irresistible after school snack. All you need is a tall glass of milk and maybe some homework to work on!
In the spirit of hospitality, I took this cake to a church gathering and only saved a few slices for ourselves. We polished those off in no time at all, and as the Mr. stuffed the last crumbs in his face he informed me I was going to need to make another pan just for us. That, for me, is the sign of a winning recipe.
We’re celebrating the release of Aimee’s new cookbook with a giveaway! Follow the instructions on the Rafflecopter below to enter to win a copy of the book plus a Le Creuset Casserole dish, $50 gift card, and picnic tote! Also, be sure to catch Aimee on QVC, Wednesday, May 19th from 7-9 PM CST where you can buy your own copy of the book and start baking up a storm for your friends and neighbors!
- 1¾ cups boiling water
- 1 cup old fashioned rolled oats
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 2 sticks (1 cup) unsalted butter, softened
- 2 large eggs
- 1¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 Tablespoon cocoa
- 2 cups semi sweet chocolate chips, divided
- ¾ cup chopped walnuts
- Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.
- Add the oatmeal to a large mixing bowl. Pour the boiling water over top. Stir in the sugars and butter. Continue to stir until butter is melted. Let the mixture stand at room temperature for 10 minutes.
- Add eggs to the oatmeal mixture and mix well.
- In another bowl, whisk together the flour, salt, baking soda, and cocoa. Add this to the oatmeal mixture, stirring to combine. Fold in 1 cup of the chocolate chips.
- Pour the batter into the prepared pan. Sprinkle with the remaining chocolate chips and nuts. Baked for 40-45 minutes or until toothpick inserted in the center comes out clean.