Chocolate-Oatmeal Moon Pies

Name: Chocolate-Oatmeal Moon Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 71 grams 1/2 cup semisweet or bittersweet chocolate , chopped; 237 milliliters dried tart cherries, chopped; 355 milliliters (packed) dark brown sugar; 1 large egg; 118 milliliters heavy cream; 1 Tbsp honey; 1 teaspoons kosher salt; 397 grams marshmallow creme; 532 milliliters old-fashioned oats; 237 milliliters pecans, chopped; 296 milliliters unbleached all-purpose flour; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 1 teaspoon vanilla extract

Chocolate-Oatmeal Moon Pies might be just the dessert you are searching for. One portion of this dish contains approximately 4g of protein, 17g of fat, and a total of 371 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 18. If you have kosher salt, old-fashioned oats, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Arrange racks in upper and lowerthirds of oven; preheat to 350°F. Line 3 bakingsheets with parchment paper.

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Baking Paper

Oven

Whiskflour, baking powder, baking soda, and saltin a medium bowl.

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Baking Soda

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Bowl

Combine oats, cherries,pecans, and chocolate in a large bowl.

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Chocolate

Cherries

Pecans

Oats

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Bowl

Using an electric mixer, beat butter andsugar in another large bowl, occasionallyscraping down sides of bowl, until smooth,about 2 minutes.

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Butter

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Hand Mixer

Bowl

Add egg and vanillaand beat to blend. Scrape down sides ofbowl. With machine running at low speed,gradually add flour mixture; beat just toblend. Stir in oat mixture with a woodenspoon just to blend.

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All Purpose Flour

Egg

Using a 1-ounce ice cream scoop orscooping out 2 level tablespoonfuls ofdough, measure dough into 36 portions.Divide among baking sheets. Using yourhands, gently press down on each doughball until 1/2" thick.

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Ice Cream

Dough

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Ice Cream Scoop

Baking Sheet

Bake cookies for 12 minutes. Rotatesheets front to back and top to bottom;continue baking until cookies are goldenbrown and edges have begun to set butcenters are still soft (cookies will appearunderdone and shiny in centers), 7–8minutes longer. Do not overbake.

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