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Back-to-School Cookies Recipe

Back-to-School Cookies Recipe photo by Taste of Home

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These hearty treats are great for an after-school snack or to share with friends. With a glass of cold milk, they’re an irresistible snack. —Frances Pierce, Waddington, New York

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Back-to-School Cookies Recipe

Prep: 30 min. Bake: 10 min./batch

Yield: 78 Servings

30 20 50

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 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: 6-1/2 dozen.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts 1 cookie equals 103 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Back-to-School Cookies in Taste of Home August/September 2007, p39

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Reviews for Back-to-School Cookies

Back-to-School Cookies

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Reviewed on Sep. 03, 2009 by dihovde

I made these cookies just a few days ago, they were just wonderful, yummy,yummy!!! Not to sweet but very tasteful!

Reviewed on Sep. 03, 2009 by judygill1

I made these cookies using regular Crisco and extra crunchy peanut butter. They were delicious. I will make these cookies again. The only drawback was I didn't want to stop eating them!

coloradocook

Reviewed on Sep. 03, 2009 by zzmz83

These were wonderful- made about 90 cookies instead of 144, but they were sooo good!

Reviewed on Aug. 31, 2009 by lhalek

Just use half the amount.

Reviewed on Aug. 29, 2009 by famas

According to Weight WAtcher calculations, if you get 4 dozen cookies from the recipe, each cookie is 4 points, 6 dozen =3 points each

Reviewed on Aug. 29, 2009 by famas

How can I adapt the recipe by using the brown sugar blend for even fewer calories?

Reviewed on Aug. 28, 2009 by 7kcks

I agree they can't be that low carb, but they are tasty! I used 2 eggs in place of the 4 egg whites, eliminated the coconut and used chopped peanuts. Recipe made about 4 dozen round tbsp. size cookies.

Reviewed on Aug. 27, 2009 by craftyldy1

This would be a great treat at home but nuts are no allowed in school due to children in the school with life threatening allergies. Please check with your school before sending them.

Reviewed on Aug. 27, 2009 by txbooper

I am not sure the nutritional information is correct on this recipe. There are a lot of carbs in this recipe, sugar,flour, oats, and rice cereal and they only list 6 carbs per serving?

Reviewed on Aug. 27, 2009 by CntryLadi

Why isn't sugar listed in nutrition facts?

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