Cookie Cake is one of my favorite cake recipes and preparing the same is fairly easy compared to other recipes, especially when you are short of time. One of the things I love in this cookie cake recipe is that it's main ingredient is my favorite cookie Oreo, which the children also love to bite every bit of it.

My Oreo Cookie Cake recipe have been tasted by my loved ones, relatives, friends and neighbors and they were speechless after their first bite. This cake recipe are in my short list of dessert recipes in time for special family fellowships, holidays and thanksgiving.

Here is my Oreo Cookie Cake recipe courtesy of AllRecipes.com:

Ingredients

1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

Directions

1. Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
2. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Here's a receipt from Emeril Lagasse.....BAM!

Giant Chocolate Chip Cookie Cake

Ingredients
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1/2 cup chopped toasted walnuts
Confectioners' sugar, for garnish
Sweetened cocoa, for garnish
Sweetened whipped cream, accompaniment
Directions
Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners' sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

Yum! I haven’t had a Chocolate Chip cookie cake in a long time. This is an extremely versatile dessert that is suitable for many occasions. It is still considered a unique alternative to regular cake. All a chocolate chip cookie cake really is is a huge cookie or giant cookie. There is a difference when you are baking cookies and a cookie cake. Go ahead and follow the recipe the regular way with this chocolate chip cookie recipe:
http://howtomakehomemadechocolatechipcookies.blogspot.com/2010/11/chocolate-chip-cookie-recipe.html
Now, when you are done, make sure that it is refrigerated thoroughly. To get the right consistency, the dough needs to be firm. Now, the shaping of the cookie cake is crucial or it will not bake properly. Press the dough into a round or square 12 inch cake pan.
The oven should be preheated to 300 degrees and it needs to be lower, so the large cookie cake does not burn. It will bake for about 30-35 minutes and then you can decorate the giant cookie however you would like.