Rug hooking punch needle

I  spent 2 hours at my favorite rug hooking and yarn shop. The shop is set up in a barn on a farm.
When you walk in the door and look across the room there is a wood stove in the corner with chairs
surrounding it. Beside it is a big table and chairs. The owner created this spot for anyone who shops there. You can go and just sit by the cozy fire and stitch, crochet, rug hook or punch needle and enjoy
a cup of tea and great conversation free! :)

On my day off I decided to try my hand at baking some oatmeal chocolate chip cranberry coconut cookies using only honey as a sweetener. Next time I will omit the chocolate chips. I love chocolate but the cookies just did not need any more "sweet". I borrowed this recipe and made substitutions:

http://www.marthastewart.com/338993/oatmeal-cookies

• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup wheat germ
• 12 ounces good-quality chocolate, chopped into chunks, or 1 1/2 cups golden raisins, or 10 ounces toffee pieces
  

  Directions

  1. Step 1

     Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.

  2. Step 2

     Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.

  3. Step 3

     Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
     
     
     
     
     
     
     Happy Week!
     <3