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.