Breakfast Cookies

By Lorena_321

Ingredients

• 1/2 cup butter, softened
• 1/2 cup smooth peanut butter
• 1 1/4 cups sugar
• 1/2 t. baking soda
• 1/4 t. salt
• 1/4 cup water
• 1 egg
• 1 T. vanilla
• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 cup golden raisins
• 1 cup milk chocolate pieces
• 3 cups Cheerio-type cereal

Preparation

Step 1

Preheat oven to 375 degrees. In large mixing bowl, beat butter and peanut butter on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg and vanilla until combined. Beat in flour until combined. Beat in as much ofthe rolled oats as you can with the mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store in tightly covered container for up to 5 days or freeze for up to 3 months.