Prep Time: 15 minutes
Bake Time: 12 minutes

Ingredients

2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon baking soda 
¼ teaspoon salt 
¾ cup vegetable shortening 
1 cup brown sugar 
1 cup granulated sugar 
2 beaten eggs 
1 tablespoon water 
2 ½ teaspoons vanilla extract 
1 cup rolled wheat flakes or old fashioned rolled oats, dry 
1 cup shredded coconut 
1 cup Rice Krispies cereal 
½ cup chopped pecans or walnuts (optional)

Instructions

1. In a small bowl, stir together flour, baking powder, soda, and salt. Set aside. 
2. In a large mixing bowl, beat shortening with an electric mixer on medium speed for 30 to 40 seconds. Add the brown and granulated sugars; beat mixture until combined. Add eggs and vanilla; beat mixture until well combined. 
3. Beat in flour mixture with a spoon. Stir in the rolled wheat, coconut, Rice Krispies and pecans just until combined. 
4. Roll into 1 ¼-inch balls. Place on lightly greased cookie sheets. Pat down balls to 1 inch thick. 
5. Bake in preheated 350°F oven 12 to 13 minutes or until lightly browned. Let cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool.

Notes

Nutrition Information (per one cookie):

130 cal, 6 g fat, 10 mg chol, 70 mg sodium, 18 g carbo, 1 g fiber, 2 g pro, 13 mcg folate 

Tip:

 1 to 2 teaspoons of water may be added if dough feels dry.