(1) they are sold

(2) an updated model becomes available

Also, a lot of times you will not see the same product come back in because Costco is constantly getting updated products.

/2 cup (50 grams) toasted pecans or walnuts, chopped into pieces
1 cup (226 grams) (2 sticks) unsalted butter, room temperature
1 cup (216 grams) light brown sugar
1/4 cup (50 grams) granulated white sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups (280 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (5 grams) baking soda
1 cup (6 ounces) (180 grams) chocolate (bitter, semi-sweet or white), chopped into coarse chunks (can also use 1 cup of chocolate chips)

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in middle of oven. Toast nuts for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
In a separate bowl place the flour, baking soda, and salt and whisk to combine. Set aside.
In bowl of electric mixer, cream the butter and sugars until light and fluffy (2-3 minutes). Add the eggs and vanilla and beat until incorporated. Add the flour mixture and beat just until combined. Do not over mix. Stir in the chocolate and nuts.
Place the batter in a covered container and refrigerate at least an hour or even overnight.
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line baking pans with parchment paper and shape 1 1/2 -2 tablespoons of dough into 1 1/2 inch (4 cm) round balls, (can use a 2 tablespoon ice cream scoop) and flatten slightly.
Bake for 8 to 10 minutes or until they are golden brown. The longer these cookies bake the crisper they will be. If you take these cookies out of the oven when they are light brown then the cookies will be soften than if you bake them until they are golden brown. Remove to a wire rack to cool.
Makes approximately 3 dozen cookies.

Costco makes their money by turning the inventory. On high cost items, they do not have many in each store.

You would have to check back at the store to see if they still have it.

Anyway, if you get a chicken and season it to your liking and place it on the steamer rack and add the dripping bowl under and the lid on top you can cook a whole chicken (15 minutes a pound) and it turns out juicy and just as tasty as the one you pay much more for already cooked.

It is a good investment. I use it often.

2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (5 lb) chicken
1 cup onions, chopped

In large bowl combine all of the spices.
Remove giblets from chicken, clean cavity and pat the chicken dry.
Place the chicken in the large bowl with spices.
Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
Place chicken in resealable plastic bag (or use your foodsaver).
Seal and refrigerate overnight.
When ready to roast the chicken, preheat oven to 250.
Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
After 2 hours, start basting with the juices in the pan every 30-45 minutes.
In the last hour of cooking, flip the chicken breast side up to get an even colour.

If you want to try a hammer, hold a piece of scrap wood where you are aiming your taps so that the hammerhead doesn’t damage the wood.