Oatmeal Chocolate Moon Pies

Oatmeal Chocolate Moon Pies puts egg, vanilla extract and baking powder at the center of a cookie recipe and finishes in about 36 minutes, enough for 14 moon pies.

• Yield 14 moon pies
• Ready in 36 minutes
• Prep 25 minutes
• Cook 11 minutes

Ingredients

Cookies

• ¾ cup ( 170 g ) butter , room temperature
• 1 ½ cups ( 318 g ) packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups ( 178 g ) all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 ¼ cups ( 225 g ) old-fashioned oats
• ½ cup chopped pecans
• 1 cup ( 170 g ) semisweet chocolate chips
• 2 jars (7-ounces each) marshmallow creme

Chocolate Drizzle

• ½ cup ( 85 g ) semisweet or bittersweet chocolate , chopped
• 1 tablespoon honey
• ½ cup heavy cream

Instructions

1. Preheat oven to 350°. Line baking sheets with parchment paper or silpat liners.
2. Using an electric mixer, beat butter and sugar in a 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. Add the flour, baking powder, soda and salt. Mix. Stir in the oats, pecans and chocolate chips just until combined.
3. Scoop out about 1 1/2 tablespoonfuls of dough at a time and roll into balls. Place on a baking sheet about 2 inches apart. Press down on each dough ball until it is about 1/2-inch thick.
4. Bake the cookies for 9-11 minutes until lightly golden and set around the edges. Remove the cookies to a cooling rack to cool completely. Repeat with the remaining dough.
5. Up to an hour before serving, make the chocolate ganache for drizzling by placing the chopped chocolate and honey in a small bowl. Bring the cream to a simmer in a small saucepan or in the microwave (watch carefully so it doesn't scorch or overflow!). Pour the hot cream over the chocolate and let the mixture stand for 1-2 minutes before stirring. Whisk or stir until the chocolate is melted and smooth. Set aside.
6. Spread 1-2 tablespoons marshmallow creme on the bottom of half of the cookies. Top with the remaining cookies. Drizzle with the chocolate sauce and serve immediately. As I noted above, if the marshmallow creme is put on the cookies too far in advance, the cookies will slide around and the marshmallow creme can get extremely sloppy and gooey. If you have to do it farther ahead, they may not look as pretty but will taste delicious.

Let the center settle before you cut it, or the slices will slump.