Oatmeal-Chocolate-Cherry Moon Pies

When I saw this recipe, I was immediately drawn to the cherries, pecans, and chocolate chips nestled among oats. It reminded me of a cookie I made years ago for my high school sweetheart, Billy V. This version, adapted from Bon Appetit Feb 2012, is the same “all in” cookie, made even better by the addition of marshmallow fluff.

Oatmeal-Chocolate-Cherry Moon Pies
Makes 18 to 24 sandwich cookies or 36 to 48 unfilled 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
1 7-ounce jar marshmallow cream

Preheat to 350°. Line 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 #40 cookie scoop, place cookies on prepared sheet. Using your hands, gently press down on each dough ball until 1/2″ thick. Bake cookies for 12 to 18 minutes. Bake until golden brown and edges have begun to set but centers are still soft. Do not overbake. Let cookies cool on baking sheets.

Just before serving, spread 1 tablespoon marshmallow cream on bottom of half of the cookies. Sandwich with remaining cookies.

Store unfilled cookies airtight at room temperature for up to one week.