Chocolate-Oatmeal Moon Pies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18 servings
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- 3/4 teaspoon baking powder
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- Carbohydrate 61 g(20%)
- Cholesterol 41 mg(14%)
- Fat 19 g(29%)
- Fiber 2 g(10%)
- Protein 5 g(9%)
- Saturated Fat 9 g(45%)
- Sodium 140 mg(6%)
- Calories 419
PreparationFor cookies: Arrange racks in upper and lower thirds of oven; 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. 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. 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. 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. Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies. For chocolate dipping sauce: 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.
PreparationFor cookies: Arrange racks in upper and lower thirds of oven; 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. 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. 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. 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. Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies. For chocolate dipping sauce: 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.
