Double Oat Breakfast Cookies

I am planning on making these cookies this weekend. They are going to make a great snack for my three cookie monsters.
Double Oat Breakfast Cookies
from: Better Homes and Gardens

• 1/2 cup butter, softened
• 1/2 cup smooth peanut butter
• 1 1/4 cups sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup water
• 1 egg
• 1 tbsp. vanilla
• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 cup golden raisins and/or milk chocolate chips
• 3 cups round toasted oat cereal(Cheerios)

1. Preheat oven 375 degrees. Beat butter and peanut butter with mixer on med. to high speed for 30 seconds in a large bowl. 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 the mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake 10-12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to wire rack and let cool completley. Can store in a tightly covered container for 5 days or freeze up to 3 months. Makes 24(2-cookie)servings.