Double Oat Breakfast Cookies

Double Oat Breakfast Cookies

(I'm not sure the origin of this recipe... sorry!)

1/2 c butter, softened

1/2 c smooth peanut butter

1 1/4 c sugar

1/2 tsp. salt

1/4 c water

1 egg

1 T vanilla

1 1/2 c flour

1 c rolled oats

1 c golden raisins and/or milk chocolate pieces

3 c round toasted oat cereal (such as Cheerios)

Preheat oven to 375 degrees. In large mixing bowl beat butter and peanut butter with electric mixer 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 of the rolled oats as you can with 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 cookies in tightly covered container for up to 5 days or freeze for up to3 months.

Makes 48 cookies.

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Notes: I increased the odds of my family liking these by omitting the raisins and only using chocolate chips.

Verdict: Everyone, including Bradley, loved these. The Cheerios added a crispy texture, which everyone liked! This recipe is a keeper!