Breakfast: Chocolate-Oatmeal Moon Pies

Recipe by Stephen Stryjewski If you want to rein in this over-the-top recipe a bit, feel free to serve the cookies on their own.

Ingredients

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 dried tart cherries, chopped
1 cup pecans, chopped
3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip-size chunks
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

Instructions

Arrange racks in upper and lower thirds of oven; preheat to 350 °F. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, cherries, pecans, and chocolate 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-ounce 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. Let cookies cool on baking sheets. DO AHEAD: Cookies can be made 2 days ahead. Store airtight at room temperature.
Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.