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Chocolate-Oatmeal Moon Pies

4.8

(8)

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Chocolate-Oatmeal Moon Pies Ditte Isager

If you want to rein in this over-the-top recipe a bit, feel free to serve the cookies on their own.

Ingredients

Makes about 18 servings

Cookies:

1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cups old-fashioned oats
1 cup dried tart cherries, chopped
1 cup pecans, chopped
3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip-size chunks
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 7-ounce jars marshmallow creme

Chocolate dipping sauce:

1/2 cup semisweet or bittersweet chocolate (2 1/2 ounces), chopped
1 tablespoon honey
1/2 cup heavy cream

  1. For cookies:

    Step 1

    在上部和下部三分之二的烤箱安排货架;preheat to 350°F. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, cherries, pecans, and chocolate in a large bowl.

    Step 2

    Using an electric mixer, beat butter and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.

    Step 3

    Using a 1-ounce ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2" thick.

    Step 4

    Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7-8 minutes longer. Do not overbake. Let cookies cool on baking sheets. DO AHEAD:Cookies can be made 2 days ahead. Store airtight at room temperature.

    Step 5

    Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.

  2. For chocolate dipping sauce:

    Step 6

    Place chocolate and honey in a medium bowl. Bring cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.

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Reviews (8)

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  • These were a great hit. I didn't have dried tart cherries so I used orange infused dried cranberries. They worked well. Be careful about the cookies overcooking. Instead of 7-8 minutes, I think 5-6 minutes after the oven rack flip flop would be better. I did 7 and I think a minute or two less would have been perfect.

    • deejuic

    • Chicago, IL

    • 11/20/2012

  • Made a total of 17 medium-sized moon pies. Used an ice cream scoop for uniformity. Substituted dried cranberries (about 1/2 C.), used regular chocolate chips, sub'd pistachios (about 2/3 C) and added a pinch of cinnamon. Skipped the chocolate drizzle. They turned out great and I'll happily make them again -- "plain" or as moon pies!

    • carisante1

    • Manhattan Beach, CA

    • 8/26/2012

  • I didn't bother with the moon pie part because the cookies themselves were so delicious.

    • Anonymous

    • Brookline

    • 4/29/2012

  • I made these for a birthday celebration, and they were a huge hit! These cookies have great flavor, and I honestly didn't find the marshmallow creme too sweet at all. I did assemble mine the night before out of necessity, but I watched them as I set to make sure they didn't shift too much. I also just melted bittersweet chocolate for the drizzle on top. These are very tasty solo as cookies or as Moon Pies. The whole batch is already gone!

    • KateD82

    • Boston, MA

    • 2/22/2012

  • Enjoyed these quite a bit. The marshmallow fluff oozed out, however. Next time, i will use less as a filling. The cookies alone would also be a treat but the filling and chocolate drizzle take it over the top.

    • kfunke

    • 2/17/2012

  • These were very good cookies. I found the same problem with the marshmallow fluff oozing out of the cookies. I actually prefer the cookies without the fluff anyway, because they became too sweet.

    • traciphelps25

    • Buffalo, WY

    • 2/6/2012

  • I thought they were good but they were really big. If I make them again I'd only use about 1T for each cookie. I ended up cutting some of the cookies in half.

    • Anonymous

    • 2/5/2012

  • This is a very fun and tasty dessert. The cookies came out great although I found I needed about 5 minutes less than the called-for cooking time. My only suggestion would be to wait to assemble the cookies until you're ready to serve them. My marshmallow fluff oozed out within a few hours. This could be because I put too much fluff, but despite not looking very nice, they were still delicious.

    • Anonymous

    • 1/30/2012

Tags Dessert Cookie American Oat Rice & Grains Chocolate Snack Baking Electric Mixer Stand Mixer Bon Appétit

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