Make the Cookies:

1. In a medium bowl, combine the dry ingredients and set aside.
2. In the bowl of a stand mixer beat the butter on medium speed for a minute. Then add in the brown sugar and mix for another minute. Turn the mixer off and add the corn syrup, molasses and vanilla extract. Mix on medium until smooth.
3. Add the dry ingredients to the butter/sugar mixture and stir on a low speed until combined. Slowly pour in the milk and mix until the dough comes together. Press the dough flat and wrap in plastic wrap and refrigerate for at least 1 hour.
4. Preheat the oven to 325º F.
5. On a work surface dusted lightly with flour, roll out the dough until it is ¼ inch thick. Cut out cookies using a 3 inch cutter. Place cut out cookies on baking sheet lined with parchment.
6. Bake for 10-12 minutes. Let the cookies cool on the cookie sheet.

For the Marshmallow Cream:

1. “Bloom” the gelatin by sprinkling the gelatin powder in the ½ cup of ice cold water. Set aside.
2. Pour the egg whites in the bowl of a stand mixer with the whisk attachment. DO NOT START THE MIXER YET.
3. In a small pot whisk together the ¼ cup water, corn syrup, honey and sugar. Clip on a candy thermometer and simmer over medium heat until the mixture reaches 240ºF.
4. When the sugar mixture reaches 200º F START THE STAND MIXER. Whip the egg whites on a high speed
5. Once the sugar mixture reaches 240ºF, remove from heat and whisk in the bloomed gelatin. Slowly pour this mixture into the egg whites. The goal here is a steady stream to prevent splashing.
6. Whisk on high for 8 more minutes.

Assembling the Pies:

1. On a parchment lined baking tray, lay out half of the cookies flipped over. Scoop about ½ cup of marshmallow cream on half of the cookies. You can either spoon the mixture or using a piping bag with a large tip. Place the second cookie on top of the marshmallow cream.
2. Put the tray of sandwich cookies in the refrigerator for at least 20 minutes.

For the chocolate:

1. Roughly chop the chocolate and place in a heatproof bowl set over pot of boiling water. Stir constantly until all of the chocolate is melted. Remove from heat and let cool slightly (3-5 minutes.)
2. Whisk in the vegetable oil and let cool at room temperature for another five minutes.

Finish the Moon Pies:

1. Using a fork, drop a moon pie in the bowl of chocolate. Once coated, flip the cookie over with the fork to submerge the other side. Let extra chocolate drip before putting the moon pie back on the parchment lined baking sheet. Let chocolate coating set at least 30 minutes.