So yesterday I hit an all time low. I cried in front of grocery store clerk over a coupon they wouldn't accept.
Sure, you may think it's just a coupon; it's no big deal. However, it was a coupon for the $40 formula I have to buy for my baby b/c all of my kids just seem to have dairy and soy issues. My kids seem to need expensive formula to survive. There's no simple milk formula for my kids; they all have needed what we refer to as "liquid gold" and "liquid platinum" b/c of it's high cost.
This coupon, that was not accepted, is the first ever coupon I've received for my daughter's liquid platinum formula. I got it from an email the company sent. It was a legit $5 off coupon, but yet the store wouldn't take the coupon b/c it wouldn't scan. Somehow the UPC symbol wouldn't scan b/c of how the coupon was designed and therefore the store wouldn't accept the coupon.
I'm spending $80 in formula and you can't accept or at least override the system to take off a measly $5. Come on; please help me out.
I know I looked like a tired and hagrid stressed mom; I had a rough day dealing with young sick kids. I also know that the grocery store and manager denying me the little joy of using my first ever coupon for this liquid platinum formula was just too much for the day; therefore I cried.
I have never cried in front of a grocery store clerk, but I did. Even the tears didn't help me out. It was a rough night.
After my rough grocery store trip all I wanted was to drown my frustrations with a spoon and cookie butter, but then... I used my cookie butter for these rich and deliciously sweet and salty Cookie Butter and Macadamia Nut Cookies.
These cookies are good. Seriously good. Hopefully, you can enjoy them on a happier situation and not b/c you were at a low and cried in a grocery store b/c of a coupon.
Cookie Butter Macadamia Nut Cookies
Active Time: 20 minutes
Inactive Time: 20 minutes
Servings: almost 2 1/2 dozen using a medium cookie scoop
3/4 c. crunchy cookie butter
1/2 c. shortening, butter flavored
1 1/4 c. brown sugar, packed
3 Tbsp milk
1 Tbsp vanilla
1 egg, large
just under 2 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 c. macadamia nut pieces
- Preheat oven to 350 degrees, and line your cookie sheets with silicone baking mats or parchment paper.
- In a large bowl or stand mixer cream the cookie butter, shortening, and brown sugar,
- Add the milk, vanilla, and egg one at a time mixing after each addition until everything is just combined.
- Add the flour, baking soda, and salt and then mix until everything is just combined.
- Chop your macadamia nuts into pieces of varying size. You don't want anything larger than 1/2 a nut, but be sure to have some smaller ones as well.
- Finally, add the macadamia nuts to the dough and mix it until just combined.
- Using a medium cookie scoop drop tablespoons of dough onto your prepared cookie sheets.
- Bake at 350 degrees for 8-10 minutes until cookies are just barely golden on top.
- Remove pan from the oven and let the cookies cool on the pan for at least 3 minutes before moving them to a cooling rack to cool completely.
- Store cookies in an air tight container for up to 5 days.
Happy rich and crunchy sweet and salty Cookie Butter Macadamia Nut Cookies eating! My husband just saw the post I was writing, he told me to say that these cookies are "highly recommended" by him.