Last week we went over to our friends’ house for dinner (our friend who also just happens to be the fab art director and graphic designer behind Annie’s Eats).  I offered to bring a dessert.  I’d had a pretty busy week of baking so I wanted something fairly simple but still a bit indulgent.  I also wanted something both the kids and grown-ups would appreciate.  (In case you didn’t know he has two of the cutest little girls on the planet.)  I was flipping through my saved recipes and my search ended the moment I saw these.

I know the title seems long, but it still doesn’t even cover all the good stuff going on here.  The cookies are oatmeal cookies with chunks of dried cherries, dark chocolate, and pecans.  Ohmygosh yes.  Then those lovely things are sandwiched with a fluffy, sweet marshmallowy frosting.  And then you go and drizzle the whole thing with dark chocolate ganache.  What can I say?  I’m into drizzled chocolate this week.  After baking the cookies, I was a bit concerned because they were on the crisp side.  Thankfully they softened up a bit after being sandwiched with the filling.  Because of this, I think it’s best to make and assemble these a day or so in advance of when you want to serve them.  (That, or you can try playing with the recipe to make the cookie softer – I haven’t had the opportunity just yet.)

As you can see, this dessert is quite a mouthful.  Sharing one with Andrew was plenty for me, and I’m not usually so keen on sharing my dessert with anyone.  The combination of the slightly chewy-crisp cookie, the chocolate-cherry-pecan combo, and the ganache drizzle worked so well together, and definitely made for a crowd-pleasing end to a lovely meal.  (And then we all went down into the playroom, and every single one of us wore some kind of costume.  I might have worn a frog hat.  Hopefully no one took pictures.)


For the cookies:
1¼ cups all-purpose flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. coarse salt
2¼ cups old-fashioned oats
1 cup dried tart cherries, chopped
1 cup pecans, chopped
4 oz. bittersweet chocolate, chopped
12 tbsp. unsalted butter, at room temperature
1½ cups packed brown sugar
1 large egg
2 tsp. vanilla extract

For the filling:
12 tbsp. unsalted butter, at room temperature
1½ cups confectioners’ sugar, sifted
6 oz. marshmallow fluff
1 tbsp. vanilla extract
1 tbsp. milk (optional)

For the drizzle: 
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
2 tbsp. unsalted butter


  • 01

    Preheat the oven to 325˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Whisk to blend, and set aside.  In a large bowl, combine the oats, cherries, pecans, and chocolate.  In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, add in the flour mixture, beating just until incorporated.  Fold in the oat mixture with a spatula until incorporated.

  • 02

    Use a 1-ounce dough scoop to shape dough balls.  Place the dough balls on the prepared baking sheets, spacing each 2-3 inches apart.  Bake for 16-18 minutes total, rotating the pans halfway through baking.  Transfer to a wire rack and let cool completely.

  • 03

    To make the filling, place the butter in the bowl of a mixer fitted with the paddle attachment.  Beat on medium-high speed until smooth, 1-2 minutes.  Blend in the confectioners’ sugar until incorporated.  Beat in the marshmallow fluff and vanilla until light and fluffy, 2-3 minutes.  If necessary, blend in milk gradually until a soft, smooth consistency is reached.

  • 04

    Match the cookies up in pairs by size.  Fill a pastry bag fitted with a large plain round tip with the marshmallow filling.  Pipe a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.

  • 05

    To make the ganache, place the chopped chocolate in a medium bowl.  In a small saucepan, bring the cream to a simmer over medium heat.  Once simmering, remove from the heat and immediately pour over the chocolate.  Let stand 1-2 minutes.  Whisk in small circular motions until a smooth ganache has formed.  Whisk in the butter until completely incorporated.  Let the mixture stand at room temperature until slightly thickened.  Drizzle over the assembled cookies.  Chill to set the ganache, or serve immediately for a gooey, messy dessert.  Store in an airtight container.


  • Lilylovelock

    These look so delicious and I’m almost sure I could make gluten free versions…yum!


  • Wow. Drool. These cookies look soooo delicious! Definitely a dessert comfort food.

  • TheMrsatSuccessAlongtheWeigh

    Yes please! Yum!

  • Katrina @ Warm Vanilla Sugar

    This sounds so yummy! Love that splash of chocolate on top!

  • Ellie

    yum! i want one!

  • These look perfectly indulgent and such a crowd pleaser! I love the idea of all the different textures that would come through in this cookie. Gorgeous as always :)

  • Jeanne @ CookSister!

    Oh that looks absolutely gorgeous – and with the oats you can even convince yourself that it is healthy ;o)

  • annieseats

    And the cherries – fruit! Haha.

  • This looks so sweet that I’m trying it out this weekend. Thanks for this recipe!

  • I saved this recipe too, but somehow forgot about it – they look so so good!! I love your pictures, too!

  • These look divine! I’m always salivating over Little Debbie Oatmeal Creme Pies when I see them at the grocery store, but I talk myself out of it every time because of the preservatives and yucky ingredients. This recipe will probably help satisfy those cravings using (mostly) real food. Can’t wait to try it!

  • Yum! I love these, pass me some please!

  • Heather

    Loved these! I made them as just the cookie since I could not commit to the awesomeness of the cream and chocolate. They look amazing!

  • Yum! This looks great, plus it gives me lots of ideas for adapting the moon pie concept to other cookies :)

  • Wow! These look amazing! And, I definitely want to see the pictures of the frog hat. :)

  • TheUrbanBaker

    wow! my kids would gobble these up!

  • Yum! Looks wonderful and I love the photo’s!!! I’ll take two please!!

  • Myfudo

    I would love this for breakfast or for snacks…Yum!Yum! Thanks for the post!

  • Totally loving these!!

  • I don’t like moon pies, but I think you’ve just convinced me of a moon pie I might like :) These look absolutely insanely delish! I will try them and report back! :)

  • I thought you might beat me to making these. ;) I’m glad you did so that now I know they’re good! I’ll have to make them soon. My problem with making anything with dried cherries is that I always eat the whole bag of them before I get around to baking. Oops.

  • Those look amazingly good! Great shot!

  • annieseats

    Haha! I actually ate so many while baking them that my stomach hurt!

  • I just had high tea at the Langham Hotel in Auckland, New Zealand and we had some absolutely delectable goodies to eat but these would have been a great addition to the table.

  • Kristin

    Wow, your photographs are stunning!

  • Kachna

    it looks very delicoius!

  • These look awesome! I absolutely love your photos of the cookies too. Random question – did you make the wood backdrop in the pics? If so, any chance you remember the color you used? It’s fantastic :)

  • These look great!

  • Oh, I’ve been wanting to try oatmeal sandwich cookies like these! They look so good. And I love your styling in these!

  • Jo-Lyn

    wow! those look really good!! nom nom nom… my mouth is watering!! =)

  • annieseats

    My husband made it for me a few years back. I’m not sure of the color – it’s just a Minwax stain, I think. Thanks for the compliment :)

  • Denise Wesely

    I haven’t gotten the cookie part made yet, but I did make the filling the other day. Oh My Goodness, that filling is so good. So good that I melted some of it and put it on a big scoop of ice cream!

  • Denise Wesely

    Finally got the whole cookie done. That is the best oatmeal cookie recipe I’ve ever used. I truly believe it is the brown sugar that makes it taste so good. I made one batch with dried cranberries and white chocolate chips, and the other batch with raisins and walnuts. I posted on FB that I was making them for my son and daughter in law and when my next door neighbor saw a picture of them she wanted to know if she was getting some. When I asked her which kind, she said she needed to try BOTH so she’d know which was her favorite! This is a definite keeper recipe.

  • Denise Wesely

    Hate to keep posting, but thought others would want to know this. I had to make up a second batch of filling, and thought I’d cut back on the amount of butter used….I used only half of what was called for. Bad idea. I learned that the butter is what stabilizes the filling. The filling oozed out of the cookies and ran down the sides of the cookie. Won’t do that again.

  • Denise Wesely

    This filling is also great on homemade cinnamon raisin buns! Had some leftover in the fridge and decided to use it instead of mixing up a fresh batch of icing.

  • I’ve heard wonderful things about oatmeal moon pies… These look amazing!