Cookie Cake Copy Cat

Ok gals, I did a little research to find out how to make a cookie cake that actually tastes like the Great American Cookie Company's Cookie Cakes... Here's the trick: For every 16.5 oz container of store bought cookie dough, add 1/4 cup of light corn syrup. Use a hand mixer or stand mixer to mix it up really well... If you let the cookie dough soften a little it makes this a lot easier. The corn syrup makes the cookie stay chewy and dense just like the Cookie Company's cakes. My favorite part of those cakes is the yummy white icing, so my research continued and found an icing that is pretty dog-gone close!

I doubled it - but had leftovers..
White Icing:
1/2 stick of room temperature unsalted butter - the real stuff (not margarine)
1/4 cup vegetable shortening - I used crisco sticks *easier to measure
2 cups sifted powdered sugar *I didn't sift it - too lazy
2 teaspoons vanilla extract
*I added a tad bit of milk - maybe 2 teaspoons - to thin it a little
Beat with mixer until it reaches a fluffy consistency
Put in piping bag or just cut the corner off of a ziploc bag.

Chocolate Icing:
Used Duncan Hines Homestyle Chocolate Icing

Some useful info if you try this recipe:
The cake puffs up a lot in the oven - almost spilled over the sides of my dish - but when you take it out it deflates back down..

I used 3 1/2 of the pre-cut slice and bake cookie dough packages *like in the paper tray* and the container I used to bake it in was the tin, throw away kind you can buy in the baking section of grocery store.. 18" x 13" x 1.5" deep. Bake for around 35 minutes at 325 degrees.

Use water on your hands to pat it down into the greased baking dish and to smooth it out - just use your {clean} wet hands to make the cookie have a smooth top to it

Use a pizza cuter to make clean edges - since the sides kind of cook up into the tray - i just cut them away to make a straight clean look on all four sides.

Enjoy!