Back-to-School Cookies

Name: Back-to-School Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6-1/2 dozen
Ingredients: 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 sweetened shredded coconut; 1 cup quick-cooking oats

TEST KITCHEN APPROVED

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

Recipe by Frances Pierce, Waddington, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 18, 2022

These have become a favorite for almost anyone who tries them, and they make a delicious after-school treat, especially with a glass of ice-cold milk. — Frances Pierce, Waddington, New York

Back-to-School Cookie Tips

What other cookies are good back-to-school snacks?

Caramel-apple shortbread cookies and chocolate chip sprinkle cookies are perfect for the kiddos. Here are a few more of our favorite back-to-school cookie recipes.

What other mix-ins can you use in these cookies?

Get creative with your cookie mix-ins! We recommend chocolate chips, butterscotch chips and dried fruit like cranberries.

How do you store these back-to-school cookies?

Like other cookie recipes, store these back-to-school cookies in an airtight container for up to three days at room temperature or you can freeze cookies for six months in the freezer.

—Christina Herbst, Taste of Home Assistant Digital Editor

TEST KITCHEN APPROVED

Back-to-School Cookies

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Yield:6-1/2 dozen

Prep:30 min

Cook:20 min

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Ingredients

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 sweetened shredded coconut
1 cup quick-cooking oats

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Directions

1
Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy, about 5 minutes. 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. Bake until golden brown, 7-8 minutes. Remove to wire racks.

Nutrition Facts

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

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