Alexandra's Kitchen Cookies

Because pinterest has failed me one time too many i'm putting this link in a place easy to locate.

http://www.alexandracooks.com/2014/11/14/ak-cookies/

And here's the recipe copied from her site. These cookies are too good.

AK Cookies

Source: Peter Meehan and Lucky Peach

Ingredients

• 2 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 cup dark brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups (256 g) flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup shredded unsweetened coconut
• 12-oz chocolate chips (I used Sharffen Berger semi-sweet bars, which I rough chopped.)
• 2 cups quick-cooking oats (I used 1-minute, but rolled might be fine, too.)
• 1 cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350ºF.
2. Using a mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until pale yellow (never happened for me), homogenous, and smooth. Add the eggs and vanilla extract and mix for another five minutes. Add the dry ingredients in order (or whisk the flour, baking soda and salt together separately, if you, as I, like to complicate things), mixing them in on low speed, just until each is incorporated into the dough.
3. Use two soupspoons or an ice cream scoop, form the dough into lumps about the size of a squash ball. (I weighed mined into 36 g or 1.25 oz portions)
4. Scoop out all of the dough and chill it on a quarter sheet pan in the fridge for at least 30 minutes before baking. If you're not baking the whole batch, freeze the balls on the sheet tray before transferring them into a freezer bag. When you are ready to bake, space them well on a Silpat- or parchment-lined sheet pan and bake for 11-12 minutes. The cookies will look pale and not cooked when you remove them from the oven. Have patience — they will continue cooking on the sheetpan and will firm up perfectly. Let them cool a bit (or completely) on the sheets, then transfer them to wire racks to fully cool before serving. Meehan's words: These cookies are best when they have fully cooled (it's true), though you will undoubtedly eat some warm because it will take you years to develop the patience to ignore the siren's call until they are ready. You are only human.

Hamburger, Mushrooms, English Muffin with Cheese Sauce

For the sauce:

3 tbsp butter 

3 tbsp flour

2 cups milk

2 cups cheese of choice (I used fontina, jarlsburg, and cheddar)

1 lb Hamburger

2 tsp Worcestershire sauce

1/2 tsp seasoning salt (spike)

Salt and pepper to taste 

1 lb crimini mushrooms

2 tbsp butter

Toasted English muffins

Chopped fresh parsley for garnish (optional)

Melt butter in skillet over medium heat and cook mushrooms until juicy and yummy :), salt to taste. Put aside in a bowl, cover to keep warm.

Mix hamburger with Worcestershire sauce, seasoning salt, and salt and pepper. Form meat into patties and cook over medium high heat. Cook 4-5 minutes per side until cooked through.

While hamburger is cooking melt butter in a separate pan. Once butter is melted whisk in flour and allow to cook for 1 minute. While continuing to whisk slowly add milk to the pan being sure milk is thoroughly mixed with flour as you go. Allow mixture to come to a boil and once sauce begins to thicken add your cheese. Once cheese is melted take sauce off the heat.

Place one toasted half of an English muffin on your plate, top with one hamburger patty, mushrooms, plenty of cheese sauce and parsley. Enjoy :)

Vegan Chocolate Chip Cookies

1/2 cup oatmeal

1 cup whole wheat flour

1 cup chocolate chips

1/4 tsp baking soda

1/2 tsp salt

1/2 cup vegetable oil (canola)

1/2 cup 100% pure maple syrup

2 tsp vanilla extract

2 tsp water

Mix dry ingredients together in one larger bowl and wet ingredients in a separate bowl. Finally add wet to dry ingredients mix well. Form balls on cookie sheet and bake at 350F for 11 minutes.