I drink my coffee black. But recently started putting half and half in my afternoon coffee. However, I don't like it cold, right out of the refrigerator. I like it to be room temperate. Our room temperature in the winter is cold.....64 degrees. (that is why I need to knit so many sweaters :) ) So, I pour some half and half into a cup and leave it out for a while before I make my coffee. ( I guess I do have a lot of quirks!) The only cream and sugar container I have is our fancy Chrystal one from our wedding and I don't like using it. So, I have been looking for a new cream and sugar. Well, yesterday, I popped into my local thrift store and look what I found! I was thrilled. They were marked .99 cents each. When I got to the register to buy them the woman told me they were 1/2 off! .99 cents total! How awesome was that? I love them and the avocado green is a total throw back from the 70's.

It was Charlie's pick for the cookie this week. These were an absolute hit! I am not sure where this recipe originated. We have had it forever. I have made a few changes to the original.

Chocolate Chocolate Mint Chip Cookies

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter

2 eggs

1 tsp vanilla

1 3/4 cup flour (I use bread flour )

1/4 cup unsweetened cocoa

1 tsp baking soda

1/4 tsp salt

1 cup chocolate chips (I used mint chocolate swirl chips)

Heat oven to 375. Beat sugar, butter, eggs and vanilla until well blended. Add dry ingredients until soft dough forms. Stir in chips. Drop by spoonfuls on ungreased cookie sheet. Bake 8-10 minutes.