Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 18 sandwich cookies

INGREDIENTS

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups old-fashioned oats

1 cup dried tart cherries, chopped

3/4 cup semisweet chocolate chips

3/4 cup unsalted butter, at room temperature

1 1/2 cups packed brown sugar

1 large egg

1 teaspoon vanilla extract

Filling

1 (7-oz) jar marshmallow creme

Chocolate drizzle

1/2 cup semisweet chocolate chips

1 tablespoon honey

1/4 cup heavy cream

INSTRUCTIONS

Preheat the oven to 350F. Line 3 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, combine the oats, cherries and chocolate chips.

In the bowl of a stand mixer, beat the butter and the sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until combined.

Scrape down the sides of the bowl. With the mixer on low speed, gradually add the flour mixture, just until combined. Remove bowl from mixer and add in the oat mixture. Stir in with a wooden spoon.

Form the dough into 36 balls, about 2 tablespoons of dough each. Divide among the baking sheets. Press the balls down gently until they are about 1/2-inch thick. Bake in the preheated oven for 10-12 minutes, rotating the pans once, or until the edges are set but the centers are still soft. Cool the cookies on the baking sheets.

When the cookies are cool, spread the bottom of 18 of the cookies with marshmallow creme. Sandwich with the remaining cookies.

Put the chocolate and honey in a medium-sized bowl. Heat the cream until boiling and pour over the chocolate. Let the mixture stand for 1 minute, then stir until the chocolate is melted and smooth. Drizzle over the cookies.