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Oatmeal Cookie Bundt Cake: chewy like the cookie and full of chocolate like (my favorite) oatmeal cookies, but baked in a bundt pan! So much fun!

Oatmeal Cookie Bundt Cake with Sprinkles

Adapted from Lauren Chattman. Be sure to leave time for the cooling of the oats. This recipe will nearly fill 2 small bundt pans or it will completely fill one large--and you might have some batter leftover for some mini loaves as well. The original recipe is too small for a 10+ cup bundt pan, which is why I needed to double it, but it did leave me with extra batter. I sent the second, smaller cake into John's office. Note that the cake is better the second day.
Servings 2 bundts
Author TheSpicedLife

Ingredients

  • 2 cups old fashioned rolled oats (not quick cooking; I use extra thick)
  • 1 1/2 cups boiling water
  • 3 cups (378 g) AP flour
  • 1 T baking powder
  • 1 t fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 T vanilla
  • 3 cups semi sweet chocolate chips
  • 1/2 cup sprinkles, optional

Instructions

  1. Pour the boiling water over the oats in a heat-proof bowl. Set aside to cool.
  2. When the oats have cooled, preheat the oven to 335 F. Grease and flour 2 small (9-10 cups) bundt pans or one large bundt pan and some mini loaf pans (because I did not use a large bundt pan, I am not sure how many mini loaves you will need--you may have to grease them as you need them).
  3. Whisk together the flour, baking powder and salt. Remove 2 tablespoons of this mixture and toss it with the chocolate chips (and sprinkles if using). Set both aside.
  4. Cream the butter and sugars together until light and fluffy, about 3 minutes on medium-high with an electric mixer. Scrape down the sides of the bowl as necessary. Add the eggs one at a time and the vanilla and beat until smooth. Scrape the sides and bottom of the bowl as necessary. Mix in the cooled oats.
  5. Add the flour mixture ½ cup at a time, mixing on low speed if using electric mixer. Stir in the chocolate chips (and sprinkles if using). Scrape the batter into the prepared pan(s); smooth the top level.
  6. Start checking for the bundt cakes to be done at the 55 minute mark (mini cakes will take less time), and expect a large bundt to take longer. The cake is done when golden, pulling away from the sides of the pan, and a cake tester inserted into the center of the cake comes out clean or smeared only in melted chocolate chip. Let your nose and eyes be your guide.
  7. Let the cake cool in the pan for 10 minutes and then invert onto a parchment paper lined cooling rack to cool completely.
  8. This cake is better sitting for 24 hours in a cake keeper before being sliced. And it is better being sliced with a serrated knife, like a bread knife.