Chocolate-Oatmeal Moon Pies

Directions

Cookies

Arrange racks in upper and lower thirds of oven; preheat to 350°. 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-oz. 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 Tbsp. marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.

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.