Back-to-School Cookies

1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 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 flaked coconut
1 cup quick-cooking oats

In a large bowl, cream the shortining, peanut butter and brown sugar until light and fluffy. Beat in the 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 F for 7-8 minutes. Remove to wire racks.