1. Preheat oven to 350°F (180C). Using stand mixer on medium speed, beat butter with brown and granulated sugar until light and fluffy; beat in egg and vanilla.

2. In separate bowl, stir together oats, flour, baking soda, cinnamon and salt; slowly beat into butter mixture. Stir in cereal, pretzels and peanuts. Drop by 2 level tablespoonfuls (30 mL) of dough, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.

3. Bake, in batches, in top and bottom thirds of oven, rotating and switching pans halfway through, for 10 to 12 minutes or until golden brown around the edges. Let cool on baking sheets for 1 minute. Transfer to wire rack; let cool completely. Store in airtight container for 2 or 3 days.

Nutrition Facts:

Per 1 cookie

Calories 130

Fat 6 g

Cholesterol 20 mg

Sodium 100 mg

Carbohydrate 17 g

Fibre 1 g

Sugars 8 g

Protein 3 g

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.