Source: The Quaker Oats Company

3/4 cup peanut butter
3/4 cup honey
3/4 cup granulated sugar
2 egg whites or 1 egg
1/4 cup fat-free milk
3 tablespoons canola oil
2 teaspoons vanilla extract
3 cups oats, quick or old-fashioned, uncooked
1 3/4 cups whole wheat flour (see note)
1 teaspoon baking soda
1 cup golden raisins
1/2 cup coarsely chopped dry roasted peanuts (optional)

In a large bowl, beat peanut butter, honey and sugar with an electric mixer until creamy. Add egg whites, milk, oil and vanilla extract; mix well.

Combine oats, flour and baking soda and add to the peanut butter mixture. Mix well. Stir in raisins and peanuts. Cover and chill at least 30 minutes.

Preheat oven to 375 degrees F.

Remove refrigerated dough and drop rounded tablespoonsful onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown.

Remove to a wire rack and cool completely. Store tightly covered at room temperature or wrap airtight and freeze.

NOTE: If using old-fashioned oats, add 2 tablespoons of flour.

Makes about 5 dozen cookies.

Nutritional information per cookie: 80 calories (25 from fat), 2.5 g fat (0 sat fat) 0 chol, 35 mg sodium, 14 g carb, 1 g dietary fiber, 2 g protein