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Coupon Abbreviations
  • SC = Store Coupon
  • MC = Manufacturer Coupon
  • SS = Smart Source
  • RMN = Retail Me Not
  • PG = Proctor and Gamble
Coupon Terms
  • WYB = When You Buy
  • B1G1 = Buy One Get One Free
  • .75/1 = 75 cents off one item
  • .75/3 = 75 cents off three items
  • EXP = Expiration Date

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This post is sponsored by Mirum.  All opinions expressed are my own.  

Do you race to eat all the cookies you can while they are still warm and soft?  It’s just the way a good chocolate chip cookie should be!   You’re going to love this recipe from the Country Crock kitchen that makes soft amazing chocolate chip cookies.

You’ll need the new Country Crock Buttery sticks to achieve these soft and perfect cookies.  Grab them at Publix this week and you can use a $1 off coupon in the Publix green flyer.  It makes 1 lb cost $1.59 at my store (half the price of butter this week).

If you’ve never baked with Country Crock sticks, they come out of the fridge already soft so you are ready to bake.  They can replace butter in any recipe one to one and have a soft buttery taste.

The perfect soft chocolate chip cookie even hours after it's cooled!

I encourage you to try them out for yourself with Country Crocks ‘Make it Yours” Cookie Recipe.  You can thank me later…

Soft Baked Chocolate Chip Cookies with Country Crock

Ingredients

  • 1 cup Country Crock® Unsalted Baking Sticks
  • 3?4 cup granulated sugar
  • 3?4 cup firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • 2 1?2 cups all-purpose flour
  • 1 tsp. baking powder
  • 3?4 tsp. salt
  • 1?4 tsp. baking soda
  • optional - 1/2 to 1 cup chopped nuts

Directions

  1. Preheat oven to 375°.
  2. Mix Country Crock® Unsalted Baking Sticks, granulated sugar, brown sugar, egg, egg yolk and vanilla in large bowl until well mixed.
  3. Stir in flour, baking powder, salt and baking soda until blended. Dough will be soft and creamy.
  4. Drop dough by rounded tablespoonfuls onto un-greased baking sheets 3–inches apart.
  5. Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.