Double Oat Breakfast Cookies

Recipe from Better Homes and Gardens

1/2 cup butter, softened
1/2 cup smooth peanut butter/almond butter (almond butter is more subtle)
1 1/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla extract
1 1/2 cup all-purpose flour
1 cup rolled oats
1 cup craisins/raisins (I do 1 handful)
1 cup chocolate chips (1 handful mini)
3 cups Cheerios

Preheat oven to 375. 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 rolled oats until combined. With a spoon, stir in the craisins and chocolate chips. Finally stir in Cheerios.

Drop dough in scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes* or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely.

*For some reason it takes me at least 5 minutes longer to cook. Maybe I make them too big? Anyways, they are amazing!