In a large mixing 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 inches apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375 degrees F for 7-8 minutes. Remove to wire racks.
I hate to be so negative, but I have two comments on these cookies one is the name (back to school cookies) most schools have a peanut butter restriction because of all the allergic reactions, and with all the concerns over trans fats would it not be better to use butter or vegetable oil instead of the shortening.
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