|
3/4
|
cup
|
peanut butter, all-natural, no-stir, creamy
|
|
3
|
Tbs
|
butter
|
|
1
|
cup
|
brown sugar, packed
|
|
1/2
|
cup
|
whole wheat pastry flour
|
|
1/2
|
cup
|
unbleached all-purpose flour
|
|
|
1
|
|
whole egg (or 2 egg whites)
|
|
2
|
Tbs
|
skim milk 2%, or whole milk
|
|
1/2
|
tsp
|
baking soda
|
|
3/4
|
cup
|
quick-cooking rolled oats
|
|
1
|
|
medium apple, peeled, cored (3/4 -1 cup), finely chopped
|
|
|
|
1
|
In a small mixer bowl, beat the peanut butter and butter with an electric mixer on medium speed about 30 seconds or till softened. Add brown sugar, half of the flour, the egg (or egg whites), milk, and baking soda. Beat till well combined. Stir in the remaining flour, rolled oats, and apple.
|
|
2
|
Divide dough into 16-18 portions, approx. 2 Tbsp/cookie. Roll dough into balls, and placed on an ungreased cookie sheet. Flatten to about 1/2" thickness.
|
|
3
|
Bake in a 350° oven for 12 to 14 minutes (or in a convection cook oven 325° for 10 minutes) until cookies begin to crack around the outside, but still a bit soft in the center. Remove from the cookie sheet. Cool in pan for a few minutes, then transfer onto a wire rack. To store, place in a moisture- and vapor-proof container. Seal, label, and freeze up to 6 months. Makes 16 to 18 cookies.
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|
