Ingredients:
2 cups granulated sugar
1 cup unsalted butter
½ cup milk
4 tablespoons cocoa powder
1 teaspoon vanilla extract
3 cups quick oats (for a gluten-free option, use gluten-free quick oats)
3/4 cup chocolate chips
Instructions:
In a large saucepan, combine sugar, butter, milk, and cocoa powder. Bring the mixture to a boil over medium heat.
Once boiling, cook for 1 minute, stirring constantly to prevent burning.
Remove the saucepan from the heat and stir in the vanilla extract, quick oats, and chocolate chips. Mix until well combined and the chocolate chips have melted completely.
Line a 9-inch or 10-inch round cake pan with parchment paper for easier removal. Alternatively, you can grease the pan lightly with butter.
Pour the mixture into the prepared cake pan, spreading it evenly.
Place the cake pan in the refrigerator and chill until firm, typically for about 2 hours.
Once set, remove the cookie cake from the pan and transfer it to a serving platter or plate.
Cut the cookie cake into slices and serve. Enjoy the rich, chocolaty goodness!
Storage:
Store any leftovers in an airtight container in the refrigerator for several days. Simply take out slices as desired for a delicious treat!