These have become a favorite for almost anyone who tries them, and they make a delicious after-school treat. Especially with an ice cold glass of milk.
—FRANCES PIERCE WADDINGTON, NY
PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: 6 1/2 DOZEN
1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 large 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
1. 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.
2. 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.
NOTE Reduced-fat peanut butter is not recommended for this recipe.
BACK TO SCHOOL!
