Ingredients

• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/2 cup smooth peanut butter
• 1/3 cup milk
• 1 tablespoon vanilla
• 1 egg
• 1 1/2 cups whole wheat flour
• 1 cup quick-cooking rolled oats (not instant)
• 1/2 teaspoon baking soda
• 1 cup raisins
• 4 cups Cheerios toasted oat cereal or 4 cups other like cereal

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, beat together the sugar, butter, peanut butter, milk, vanilla and egg until smooth and creamy.

3. Add the flour, oats and baking soda, beating until combined.

4. Stir in the raisins and the breakfast cereal (the mixture will be stiff and hard to stir; just mix until everything sticks together fairly well).

5. Now comes the fun part.

6. Working with about 1/3 cup (75 mL) at a time, roll dough by hand into 2 inches (5 cm) diameter balls, and place on an ungreased cookie sheet.

7. Make sure you pat the dough balls firmly so that they stick together, and leave at least 2 inches (5 cm) of space between them on the cookie sheet (they will expand).

8. Lightly press down to flatten each ball to about 1 inches (2 cm) thickness.

9. Bake for 13 to 15 minutes, or until lightly browned on the bottom.

10. Let cool for 5 minutes before removing from the cookie sheet.