Breakfast Cookies

These are from one of the LDS Cannery recipes....sounds like something I definitely will have to try!

Breakfast Cookies
yield: 48 cookies

2 3/4 cup whole wheat flour
2 3/4 cup oatmeal (not instant)
2 cups Grape Nuts cereal
1 Tablespoon flax seed meal (optional suggestion)
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, softened ** (see note below)
1 3/4 cup brown sugar
2 teaspoons vanilla
3 eggs
1 can (8 oz.) crushed pineapple
2 cups raisins

Preheat oven to 350 F. Combine flour, oatmeal, Grape Nuts, cinnamon, baking soda and salt. Stir to mix. Set aside.
Beat together butter and sugar; add vanilla and eggs, beat well. Stir in crushed pineapple (including juice) and raisins. Add flour cereal mixture and stir until blended. Drop by large spoonful on lightly greased baking sheet or use a #30 ice cream scoop. Slightly flatten cookie dough. Bake 10-12 minutes or until lightly browned. Cool on wire rack. Store cookies in closed container. Freeze extra cookies until ready to use – reheat in microwave, if desired. Makes 48 cookies.

**NOTES: Try substituting 1 cup crunchy peanut butter in place of the butter