These healthy cookies are also delicious!! My husband loves them and they use brown sugar instead of white sugar, too. I got this recipe form my favorite magazine "Taste of Home", but have a couple of revisions. First it does not make 6 dozen like it says, but rather 4 1/2 dozen also, if you are chocolate people, you can add 1/2 cup mini chocolate chips, they are good too. So bake up a batch and watch the kids dig in for seconds!
- 1 cup butter- flavor shortening
- 1 cup creamy peanut butter
- 2 cups packed brown sugar(I use light)
- 4 Egg whites(save yolks for something else)
- 1 teaspoon vanilla extract
- 2 cups unbleached flour(I use King Arthur or Pillsbury)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups crisp rice cereal
- 1 1/2 cups chopped nuts(I like pecans)
- 1 cup flaked coconut
- 1 cup quick-cooking oats
In a large mixing bowl, cream the shortening, peanut butter, and brown sugar until light and fluffy. Beat in the egg whites and vanilla. Combine the flour, baking soda and baking powder: gradually add to the creamed mixture and cream well. Stir in the cereal, nuts, coconut and oats.
Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheete. Flatten with a fork, forming a crisscross pattern. Bake at 375 degrees for 7-9 minutes. Remove to wire racks to cool. Yield 4 1/2 dozen-
