Chocolate Oatmeal Moon Pies

Have I mentioned my love for marshmallow creme before?  Love love love.  So when I saw this recipe for oatmeal moon pies in Bon Appetit I was all over it.  I told my husband I was making them and he said "I figured as much when I saw that recipe".  I am nothing if not predictable in my love of sweets.

I changed the recipe up a bit, omitting and adding some of the cookie ingredients.  That said on it's own this oatmeal cookie recipe is awesome.  Never mind drizzling them with chocolate (I skipped the glaze) and sandwiching a healthy dollop of marshmallow creme between them.  

I originally made these months ago for my son's preschool's bake sale.  After making them I realized they weren't that portable since marshmallow creme is pretty molten.  But I wrapped them up in wax paper and tied them up with ribbon so they worked out pretty well.  They're really best assembled and immediately eaten though.  Enjoy!

Chocolate Oatmeal Moon Pies
adapted from Bon Appetit

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 pecans, chopped

1/2 cup raisins
1 cup good quality semisweet or bittersweet chocolate chips
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

about 6 ounces good quality dark chocolate for melting and drizzling

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, raisins, pecans, and chocolate chips 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.  I actually did one batch at a time so without rotating racks 12 minutes was enough.  Let cookies cool on baking sheets. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.

Once cookies are room temp melt the chocolate and drizzle over each cookie.  Once dry (this can take several hours), spread 1 Tbsp. marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.

Linked to:
Crazy Sweet Tuesday