Prep Time 20m
Cook Time 10m
Ready Time 90m
Yield 7 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 cups firmly packed brown sugar
  • 1 cup Jif® Extra Crunchy Peanut Butter
  • 4 large egg whites, slighty beaten
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups crisp rice cereal
  • 1 1/2 cups chopped peanuts
  • 1 cup quick rolled oats
  • 1 cup flake coconut
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Beat shortening, brown sugar and peanut butter in bowl of electric mixer at medium speed until blended. Beat in egg whites and vanilla.
  • Step 3Combine flour, baking soda and baking powder in a medium bowl. Beat into shortening mixture at low speed until just blended. Using a spoon, stir in cereal, peanuts, quick oats and coconut until evenly combined.
  • Step 4Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
  • Step 5Bake 8 to 10 minutes or until set. Cool on baking sheets 2 minutes. Place on cooling racks to cool completely.
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