Happy Festivus, everyone!
In the spirit of the season, allow me to air some grievances – this morning’s flight from Vancouver to Toronto is delayed by half an hour, we’re seated at the furthest possible gate in the airport, and we paid way too much money for burnt coffee and cold-in-the-middle breakfast sandwiches from an airport “restaurant”. (In that it’s as deserving of the title as Rob Ford deserves to be called “mayor”.)
Oh, and these cookies? I don’t have any with me. Which is why I was stuck eating incompetently microwaved egg instead.
And while I’m stuck eating crappy airport food for the rest of the day, there’s not reason you should suffer along with me… which is why you should really go grab this recipe over on the Peanut Butter & Co All-Star Recipe Blog. You’ll find it right over here.
Trust me, you won’t regret it. They’re part soft peanut butter cookie, part chewy gingersnap, part chocolate crinkle cookie, and entirely delicious. Best of all, they just keep getting better the longer you let them sit – in fact, they’re actually at their best after a day or two.
(PS: ‘Murican friends, there’s a giveaway for a jar of delicious Dark Chocolate Dreams ending tonight that you should probably enter while you’re at it. After all, the only thing tastier than delicious chocolatey peanut butter is delicious chocolatey peanut butter you got for free. )