Homemade Oatmeal Moon Pies

So I cam across this recipe the other week on one of my favorite food blog/websites, Annie’s Eats. Her food photography is 100x better than the one little Instagram’d cell phone picture that I remembered to take while baking these. Seriously, click on the link and go look her pictures. It will instantly make you want to bake these up.

Oh, and they were so good! I ended making a double batch, and making my cookies quite a bit larger than the ones shown in the Annie’s Eats photos. No one seemed to mind the larger size though. The double batch made about 5 dozen cookies—enough for both Tim and myself to each take a large tupperware container to work with us, plus a few left over for home. I want to say each container had like 10-12 full pies. Imagine if the cookies weren’t made quite so large! These pies are rich, especially with the addition of chocolate chips and dried cherries to the cookies, and then the marshmallow fluff based filling.

Original recipe from Annie’s Eats
Single batch

1 ¼ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp coarse salt (I didn’t have coarse salt, so I used 1/4 regular salt)
2 ¼ cups old-fashioned oats
1 cup dried cherries, chopped
1 cup pecans, chopped (I would consider this optional—I left them out)
4 oz bittersweet chocolate chips (chopped if from a block)
12 tbsp unsalted butter, room temperature
1 ½ cups packed brown sugar
1 large egg
2 tsp vanilla extract (I put in a full tbsp because I love vanilla)

1. Preheat oven to 325 degrees, and line baking sheets with parchment paper.
2. Combine the flour, baking powder, baking soda, a salt in a medium bowl. Whisk to blend and set aside.
3. In another bowl, combine the oats, cherries, pecans, and chocolate
4. Using an electric mixer, beat together the butter and sugar on a medium-high speed until light and fluffy
5. Add in the egg and vanilla.
6. Using a low speed, add in the flour mixture, beating until just incorporated.
7. Fold in oat mixture with a spatula

Using a dough scoop (or spoon like me), drop dough balls on the prepared baking sheets, spacing 2-3 inches apart. Baking for 16-18 minutes total, rotating the cookie sheets halfway through baking. Transfer for cooling.

12 tbsp unsalted butter, room temperature
1 ½ cups confectioners’ sugar, sifted
6 oz marshmallow fluff
1 tbsp vanilla
1 tbsp milk (optional—I didn’t add)

1. Using an electric mixer, beat the butter on a medium-high speed until smooth
2. Blend in the confectioners’ sugar until incorporated. (I always put half of a cup in at the time to help make sure it good and mixed)
3. Beat in the marshmallow fluff and vanilla until light and fluffy, 2-3 minutes
4. If necessary, blend in milk gradually until a smooth consistency is reached.

This is definitely the easiest part of the process! Match the baked cookies up by their size. Fill a pastry bag (or a zip lock bag with a tip cut off) with the marshmallow filling. Pipe a dollop of filling onto the flat side of one cookie, and create a sandwich with the other cookie. I did find it not quite as gooey and messy after I let the marshmallow filling sit and set up a bit. Enjoy!

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