These are simple and really good oatmeal cookie cakes. They also are reasonably nutritious with a moderate amount of sugar, lots of oats, and no butter. Instead of butter, olive oil provides the needed fat for moisture in the cookie cakes. The olive oil also provides a slight fruity flavor which goes well with the oats. You can use either an egg or a "flax" egg in the batter--either will work. The cookie cakes make a great dessert "as is," or try them with a little ice cream or fresh fruit. A piece of cookie cake also makes a nice snack with a cup of tea or coffee or a glass of milk. Enjoy!
Air Fryer Giant Oatmeal Cookie Cakes -- Makes 2
1/3 cup of sugar
1/3 cup of dark brown sugar
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/3 cup of olive oil
1 large egg (or 1 tablespoon of flax seeds plus 3 tablespoons of water)
1/2 teaspoon of vanilla
1 cup of flour
1 cup of quick oats
1/2 cup of raisins
Line two six-inch round cake pans with aluminum foil or baking parchment and spritz the foil/parchment with non-stick cooking spray. In a medium bowl combine the sugars, baking soda, baking powder, salt, oil, egg, and vanilla and beat them well with a spoon or whisk. Stir in the flour and oats and mix them into the batter until combined. Fold in the raisins. Divide the dough evenly between the prepared pans and smooth the top of the dough in each pan a little to even it out. Put one dough-filled pan in your air fryer basket, put the basket in the air fryer, and air fry the cookie cake at 320 degrees for 15-20 minutes or until set and golden brown. Remove the cookie cake to cool and repeat the cooking process with the remaining dough. Use the foil to lift the cookie cake from the pan (or tip the cookie cake out of the pan and remove the parchment). Cut the cookie cakes into triangles to serve them.
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