Oatmeal Chocolate Chip Snack Cake

Tax season is in full swing, so a bit less time for baking and blogging. Here's quickie, a hearty snack cake starring (yet again) oats and chocolate. I enjoyed mine with coffee in the afternoon, Charlie loved hers as a lunch-box treat.

Sorry about the photos, I had to shoot in the afternoon, before the cake was all gone.

Baker's Notes: I liked this, but the texture was a bit crumbly. Next time, I'll cut back on the cinnamon.


Oatmeal Chocolate Chip Snack Cake
adapted from Cake Keeper Cakes

•     ¾    cup    boiling water
•     1    cup    rolled oats
•     1 ½    cups    all-purpose flour
•     1 ½    teaspoons baking powder
•      ½    teaspoon  cinnamon
•     ¼    teaspoon    salt
•     1    cup    packed brown sugar
•     ½    cup    sugar
•     ½    cup    butter  -- softened
•     2        eggs
•     1    teaspoon    vanilla extract
•     1    cup    chocolate chips
•     ¾    cup    chopped walnuts

In a mixing bowl, pour boiling water over oatmeal. Let stand until cool. Meanwhile, preheat oven to 350°F. Grease and flour, (or spray with flour) an 8-inch baking pan.

Whisk together the flour, baking powder, cinnamon and salt in a medium bowl.

Cream the butter and sugars in a large mixing bowl, until fluffy, about 3 minutes. Scrape down the bowl, then add the  eggs, one at a time, mixing well after each addition. Add the vanilla, then stir in the oats.

With the mixer on low speed, add the dry ingredients,  ½ cup at a time. Scrape down the sides of the bowl again, stir in the chocolate chips and nuts. Scrape into the prepared pan, smoothing the top with a spatula. Bake until uniformly golden brown and a toothpick inserted in the center comes out clean,  about 50 minutes. I let mine cool completely in the pan, then served directly from it, snack cake style.