In case you missed it: I’m in Nicaragua right now. All posts from this week were written and pre-posted two weeks ago. You are very welcome.

Since the Katie of the future just survived her first night in a hammock (we hope) and is probably dirty, sleep-deprived and craving one of these cookies, please say a little prayer for my travel buddies who will have to deal with that and then make these cookies for yourself.

You can thank Maggie for this perfect recipe, which I took and mutilated to match the ingredients I had on hand. Instead of butter, Earth Balance. Instead of eggs, flax eggs. Instead of chocolate chunks, white chocolate chips. Instead of AP flour, whole wheat flour. Plus some lime for the hell of it. Basically, instead of doing as I was told… the opposite.

Still, Maggie’s beautiful, traditional butter- and egg-laden recipe happens to be just so flawless that it survived even my butchering of it.

Plus, plus… it makes approximately one billion cookies. I used my melon baller to scoop out little two-bite cookies and we seriously have at least 40-50 of them. I’d say Stew is still eating these while I’m eating nothing but beans in Nicaragua but really, he probably finished them a week ago.

So make you a big ol’ batch and send some down this way.