• Cream butter, sugars and salt in standing mixer with paddle attachment on medium high.
• Add eggs, one at a time, and mix thoroughly after each addition.
• Add vanilla extract and continue to mix until incorporated.
• Sift dry ingredients then slowly add to butter and egg mixture. Mix on low until the dough is just mixed together.
• Scoop dough into an 8 inch baking container. I used a round aluminum disposable container with a lid to gift and travel with.
• At this point, you can either bake at 375*F for 16-20 minutes, or, you can refrigerate the cookie dough (covered) for up to 3 days. Bake at 375*F for 18-22 minutes if you are baking cold dough from the fridge.
• Your cookie cake should be puffed slightly and golden brown. It will still look soft in the center but that's ok. It will continue to bake and set up after it is taken out of the oven.
• Cool cookie cake for at least an hour if you are decorating. If you want to eat warm cookie cake with chocolate syrup and vanilla ice cream scooped on top, that would be awesome fresh out of the oven.

Cookie Decorating

• Prepare Oreos. Heat white chocolate bark in microwave in 30 second intervals until melted. It took me 3 times at 30 seconds for it to melt smooth. Stir vigorously after every microwave session.
• Dip Oreos halfway in white coating and place on parchment.
• Immediately put sprinkles on the melted white coating.
• Put in fridge for 5 minutes to firm up.
• Prepare strawberries. Slice strawberries into 1/4 inch slices. Use 1/2 inch star cookie cutter to cut out star shapes. Slices work well too.
• Take vanilla buttercream and scoop into pastry bag with a large star tip attachment. Using a gallon ziploc bag works great too.
• Make sure your cookie cake is cooled completely before frosting.
• Pipe decorative star border on the edge of cookie cake and decorate with sprinkles, chocolate chips, dipped Oreos, and strawberries.
• Take lots of pics and enjoy!