- 1 cup butter-flavored shortening
- 1 cup creamy peanut butter
- 2 cups packed brown sugar
- 4 egg whites
- 1 teaspoon McCormick® Pure 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
- 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.
Reviews for Back-to-School Cookies
Sort By :
"My family loves these, they are great for a quick snack or breakfast replacement on the run!"
"I can't believe how silly people are over this name! I think it means that mom's start baking in the fall when kids go back to school, and it's good for lunch boxes or after school treats.Seems like people get weird about names when the person was only trying to make a fun name."
"Here in the midwest peanut butter cookie were sold in the lunchroom. I think that's why they are Back-to-School. People with nut allergies should know not to eat these cookies."
"I made these cookies several times last year and everyone loved them, including me."
"These were delicious. They didn't last long."