This is from Bon Appetit Feb 2012. (pictures by me) I left out the dried cherries. You can add a cup, but I didn’t think they needed them, and I was right. These cookies are really good by themselves so if the rest of it intimidates you or you just don’t have time, just make the cookies. Bob’s new fav’s.
1 1/4 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 1/4 cup old fashioned oats
1 cup coarsely chopped pecans
3/4 cups semi sweet or bittersweet chocolate chips
(I used a mixture of both)
1 1/2 sticks butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 large egg
1 tsp. vanilla extract
1 7 oz. jar marshmallow creme
1/2 cup semi sweet or bittersweet chocolate chips
1 Tbsp. honey
1/2 cup heavy cream
Preheat oven to 350. Line a baking sheet with parchment paper.
Using an electric mixer fitted with a paddle, cream the butter and dark brown sugar until blended. Add egg and vanilla, mix on low until blended scraping down bowl once. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Gradually add flour mixture and mix on low just until blended. Stir in oats, chocolate and pecans.
Using a 1 oz. ice cream scoop, place cookie dough on parchment paper, about 2 inches apart.
Flatten cookies to 1/2 inch with the bottom of a glass dipped in flour.
Bake at 350 for 12 minutes. Do not over bake. Cool, then spread marshmallow creme over one and place one on top to form a sandwich. Do not put too much marshmallow or the top cookie will slide off. You can put them in cupcake papers if desired. They are a little less messy if you do. You do not have to garnish with chocolate, but if you do, you can use a pastry bag or just drizzle with a fork.
Melt chocolate and whipping cream in the microwave for 1 minute. Stir until chocolate is melted. Then stir in the honey. Drizzle over pies.