I’ve been making these like crazy these past few weeks, as I’ve been out celebrating and signing copies of Dirty Food – yes! It’s out in the wild! I wrote a bit about it in last weekend’s Globe & Mail. It’s slowly trickling into bookstores now… there have been issues with my decision to give it an exposed spine, which looks imperfect (enough that there was concern stores would think they were defective and send them back), but I chose because I liked the look of it, and because it allows the pages to lay flat, which I think is important for a usable book, especially in the kitchen, and particularly when it’s a smaller format than the norm.
ANYHOW. It’s starting to pop up on store shelves, and is available for preorder (though they should be shipping next week) at Chapters, and I’ve been out and about signing copies (thanks for coming to say hi!), and bringing loads of cookies. My favourite are chewy, with peanut butter and enough oats to give them a bit of nutty tweediness, chocolate puddles and anything I can rummage out of the cupboard, ideally sweet and salty – bashed-up pretzels, coconut, salty pumpkin seeds, broken cookies… and at this time of year, random chopped chocolate bars. I have no idea why it’s not a more common thing to stir chopped peanut butter cups or Snickers bars into cookies, but it should be.
I called these trashy cookies in keeping with the theme of the book, and because you can use all those end bits in the bottom of the chip/pretzel bag (I know there’s no such thing as surplus chocolate), and you bash and crush it all up before tossing it in.