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 med. apple, peeled, cored, and finely chopped (3/4 c.)

In a small mixer bowl, beat peanut butter and butter with an electric mixer on medium speed about 30 seconds or until softened. Add brown sugar, half of the flour, the egg whites, milk, and baking soda. Beat until well combined. Stir in remaining flour, rolled oats, and apples.

Drop dough by well rounded tablespoons onto an ungreased cookie sheet. Flatten cookie dough slightly with the bottom of a glass. Bake in a 350 degree oven for 12 to 14 minutes or until golden. Remove from the cookie sheet and cool on a wire rack. To store, place in a moisture and vapor proof container. Seal, label, and freeze up to 6 months.