3/4 c. peanut butter
3 tbsp. butter
1 c. packed brown sugar
1 c. whole wheat flour
2 egg whites
2 tbsp. skim milk
1/2 tsp. baking soda
3/4 c. quick cooking rolled oats
1 or 2 apple, peeled, cored and finely chopped

In a small mixer bowl beat the peanut butter and butter with an electric mixer until softened. Add brown sugar, half of the flour, the egg whites, milk and baking soda. Beat until well combined. Stir in the remaining flour, rolled oats and apple.

Drop by well rounded teaspoon onto ungreased cookie sheet; flatten slightly.

Bake in a 350 degree oven for 12 to 14 minutes or until golden. Remove from the cookie sheet; cool on a wire rack. To store place in a moisture and vaporproof container seal label and freeze up to 6 months. Makes 16 to 18 cookies.