1 cup butter flavored shortening
2 cups firmly packed brown sugar
1 cup extra crunchy peanut butter
4 egg white, slightly beaten
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 cups crispy rice cereal
1 1/2 cups chopped peanuts
1 cup quick oats
1 cup flake coconut
Preheat oven to 350 degrees. Place sheets of foil on countertop for cooling cookies or wire racks.
Combine shortening, sugar and peanut butter in a large bowl. Beat at medium speed with 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. Mix in rice cereal, peanuts, oats and coconut a little at a time. Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
Bake at 350 degrees for 8-10 minutes, cook only one sheet of cookies at a time. Do not overbake. Remove cookies to foil or wire rack to cool.
Makes about 4 dozen cookies