Back-to-School Cookies
These nutty treats are great for a classroom party or to share with friends. With a glass of cold milk, they’re an irresistible snack.
—Frances Pierce
Waddington, New York
SERVINGS
|
144
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
20 min.
|
TOTAL
|
50 min.
|
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
In a large mixing bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 7-8 minutes. Remove to wire racks. Yield: 12 dozen.