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Double Oat Breakfast Cookies Recipe


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     Double Oat Breakfast Cookies

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   30 minutes

1/2 cup butter, softened
1/2 cup smooth peanut butter
1 1/4 cups sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 1/2 cups all-purpose flour
1 cup rolled oats
3 cups Cheerios
1 cup chocolate chips

Preheat oven to 375 F. 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 he rolled oats as you can with the mixer. Stir in any remaining rolled oats. Stir in Cheerios.
Drop dough by 1/4 cupfuls about 3 in apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes or until egdges 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 5 days or freeze for up to 3 months.

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