Double Oat Breakfast Cookies

I found this recipe the day one of my friends asked if I wanted to go on a morning hike and eat breakfast at the top of a hill around us. I just tried it out and they are so good. Try them and see for yourself. Someone is so smart to combine something we all love with another meal that makes it easy to eat and fast. Now, I don't have to feel so bad about eating cookies in the morning.

Ingredients
1/2 cup Butter, softened
1/2 cup Smooth Peanut Butter
1-1/4 cups Sugar
1/2 teaspoon Baking Soda
1/4 teaspooon Salt
1/4 cup Water
1 Egg
1 Tablespoon Vanilla
1-1/2 cups Flour
1 cup Rolled Oats
1 cup Golden Raisins and/or Milk Chocolate Pieces (I used Mini Chocolate Chips and Crasins)
3 cups Round Toasted Oat Cereal (such as Cherrios)

Instructions:
Preheat oven to 375 degrees 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 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 (I greased mine) 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 to 3 months. Makes 24 (2-cookie) servings.
Recipe found on Better Homes and Gardens website or in their September 2009 issue.