Back-to-School Cookies

Ingredients:

  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 2 cups packed brown sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups crisp rice cereal
  • 1 1/2 cups chopped nuts
  • 1 cup flaked coconut
  • 1 cup quick-cooking oats

Directions:

  1. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy.
  2. Beat in egg whites and vanilla.
  3. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well.
  4. Stir in the cereal, nuts, coconut and oats.
  5. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
  6. Flatten with a fork, forming a crisscross pattern.
  7. Bake at 375┬░ for 7-8 minutes.
  8. Remove to wire racks.
  9. Yield: 6 1/2 dozen.

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