Serves: 5
Total Calories: 1,010
Yield: 4 dozen cookies
Heat oven to 350°. Combine butter-flavor Crisco, sugar, and peanut butter in large bowl. Beat at medium speed of electric mixer until blended. Beat in egg whites and vanilla.
Combine flour, baking soda, and baking powder. Mix into creamed mixture at low speed until just blended. Stir in, one at a time, rice cereal, nuts, oats, and coconut with spoon.
Drop rounded measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake at 350° for 8–10 minutes or until set. Remove immediately to cooling rack.
This Prized Peanut Butter Crunch Cookie recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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