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Double Oat Breakfast Cookies Recipe

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     Double Oat Breakfast Cookies

Category   Breakfast - Brunch
Sub Category   None
Servings   24 (2-cookies)

1/2 c butter, softened
1/2 c smooth peanut butter
1 1/4 c sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 c water
1 egg
1 Tbl vanilla
1 1/2 c all-purpose 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 reaining 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 13 min or until edges are ligtly browned. Cool on cookie sheet for 5 min. Transfer to a wire rack and let cool completely. Store cookies in a tightly covered container for up to 5 days or freeze for up to 3 months.

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