Preheat oven to 350° F.

In the bowl of a stand mixer, combine butter and peanut butter. Beat on medium speed until just incorporated. Add brown sugar and honey, and beat until mixed together. Add bananas, eggs, and vanilla. Beat well. Then add whole wheat flour, baking soda, cinnamon, and salt, and beat until just combined. With a spatula, fold in the oats, rice cereal, and dried blueberries.

Using a large cookie scoop (or about 3 tablespoons), drop mounds of dough onto ungreased cookie sheets. These cookies hardly spread, so you can place the dough mounds pretty close together on the cookie sheets if you like.

Bake for 15 to 16 minutes, until cookies are set and lightly browned. Let cookies cool on cookie sheet for 1 minute before transferring to a wire rack to cool completely.

These cookies are best when eaten freshly baked, when the exteriors have a thin crispiness to them. But they are also good the next day after a few seconds in the microwave to warm them up, when the exterior texture is softer. T

hese cookies freeze beautifully, both before and after you bake them. So if you like that just-baked texture best of all, simply freeze the dough in its scooped-up cookie form, and then bake it up fresh whenever you like, adding a minute or two of extra baking time.