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Double Oat Breakfast Cookies

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Double Oat Breakfast Cookies

Recipe from Better Homes and Gardens magazine

Makes about 4 dozen

½ cup butter, softened
½ cup smooth peanut butter
1¼ cups sugar
½ teaspoon baking soda
¼ teaspoon salt
¼ cup water
1 egg
1 tablespoon vanilla
1½ cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate pieces
3 cups round toasted oat cereal such as Cheerios

1. 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.

2. Beat in flour until combined. Beat in as much of the rolled oats as you can with the mixer. Stir in any remaining oats. Stir in raisins or other add-ins and oat cereal.

3. Drop by scant ¼ 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 five minutes. Transfer to wire rack and let cool completely. Store cookies in a tightly covered container for up to five days or freeze for up to three months.

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