Double Oat Breakfast Cookies

Mmmm, cookies for breakfast sounds oh so wonderful!

I found this recipe in my Better Homes & Garden magazine and knew I had to give it a try.
Especially since I bought three boxes of these Honey Nut O's for $1.00 at Wilsons a few months ago.I get really excited when I get such an awesome price on something that's normally so expensive. So I went a little wild and bought three, even though they were set to expire way before we would ever eat three boxes.

So when I saw that the recipe called for three cups of Cherios I knew it would help get rid of these boxes! We added some chocolate chips, because a cookie just isn't a cookie without chocolate chips!
They turned out yummy.
Not as yummy as some big ole chocolate chip cookies, but they are really good for a breakfast cookie!

And it made a ton, so we went ahead and froze some for those rushed mornings.

DOUBLE OAT BREAKFAST COOKIES

1/2 cup butter (softened)
1/2 cup smooth peanut butter
1 1/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp vanilla
1 1/2 cup all purpose flour
1 cup rolled oats
1 cup raisins
3 cups round toasted oat cereal

Preheat oven to 375. Mix butter and peanut butter together. Add sugar, baking soda, and salt. Beat until combined. Beat in water, egg, and vanilla until mixed. Add flour and oats. Mix by hand when mixer gets too hard. Stir in raisins and cereal.
Bake for 10-15 minutes.

Store in air tight container for up to 5 days of freeze for up to three months.