Preheat oven to 375 degrees

Prep two baking sheet pans with parchment paper

In the bowl of your stand mixer with your beater attachment beat the butter until smooth

Add the sugars and beat until smooth and creamy for about 2 minutes

Add the eggs one at a time beating enough to just incorporate, scraping down the bowl after each egg

Add in the vanilla extract, mix just until incorporated

In another bowl whisk together the flour, baking soda and salt until well blended

Add the flour mixture to the creamed mixture and beat just until incorporated

Add the oats, walnuts and raisins and stir mixture by hand until well blended

Add in the Crispy Brown Rice Cereal and carefully stir in to the mixture until fully incorporated.

Refrigerate cookie dough for about an hour until mixture is firm

Using a tablespoon or a small ice cream scoop, place cookie dough on your prepared sheet pan about 2 inches apart in rounded dough balls, using a the tines of a fork flatten the dough ball slightly so they are about ½ inch thick

Bake cookies for 10-13 minutes or until the outer edges begin turning golden brown.

If you want your cookies to be crisper, leave them in the oven a little longer, mine were soft and chewy.