Back-to-School Cookies
Back-to-School Cookies is a dairy free and lacto ovo vegetarian recipe with 78 servings. For 10 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This dessert has 97 calories, 2g of protein, and 6g of fat per serving. Plenty of people made this recipe, and 280 would say it hit the spot. From preparation to the plate, this recipe takes around 50 minutes. A mixture of butter flavored shortening, vanillan extract, coconut, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is rather bad. Similar recipes include Mini Taco Pizza Bites and a Back To School Visit to Staples Back To School Centre, Back-to-School Lunch ideas and Peanut Butter and Jelly Cookies, and Back to School Cupcakes.
Servings: 78
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups packed brown sugar
1 cup butter-flavored shortening
1 cup flaked coconut
1 cup creamy peanut butter
2 cups crisp rice cereal
4 egg whites
2 cups all-purpose flour
1-1/2 cups chopped nuts
1 cup quick-cooking oats
1 teaspoon vanilla extract
Equipment:
bowl
baking sheet
Cooking instruction summary:
Directions In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. 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. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 7-8 minutes. Remove to wire racks. Yield: 6-1/2 dozen. Editor's Note: Reduced-fat peanut butter is not recommended for this recipe. Originally published as Back-to-School Cookies in Taste of HomeAugust/September 2007, p39 Nutritional Facts 1 cookie equals 103 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy. Beat in egg whites and vanilla.
2. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats.
3. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
4. Bake at 375° for 7-8 minutes.
5. Remove to wire racks.
Nutrition Information:
covered percent of daily need
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