1

In a small mixer bowl, beat the peanut butter and margarine with an electric mixer on medium speed about 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.

2

Drop by well-rounded tablespoons onto an ungreased cookie sheet. Flatten slightly.

3

Bake in a 350° oven for 12 to 14 minutes or till golden. Remove from the cookie sheet. Cool on a wire rack. To store, place in a moisture- and vapor-proof containter. Seal, label, and freeze up to 6 months. Makes 16 to 18 cookies.