¾ cup peanut butter
3 Tablespoons margarine
1 cup packed brown sugar
1 cup whole wheat flour
2 egg whites
2 teaspoons skim milk
½ teaspoon baking soda
¾ cup quick-cooking rolled oats
1 medium apple, peeled, cored, and finely chopped (¾ cup)
In a small mixer bowl beat the peanut butter and margarine on medium speed for 30
seconds or till softened. Add brown sugar, half of the flour, the egg whites, milk, and
baking soda. Beat till well combined. Stir in the remaining flour, rolled oats, and apple
Drop by well-rounded Tablespoons onto ungreased cookie sheet; flatten slightly. Bake
in a 350 º oven for 12 to 14 minutes or till golden. Remove from the cookie sheet; cool on
rack. Store in moisture and vaporproof container; seal, label, and freeze up to 6 months.
Makes 16 to 18 cookies