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

Heat oven to 375 degrees. Remove refrigerated dough and drop rounded tablespoonfuls 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.

Makes about 5 dozen cookies.

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

Yield: "5 dozen"

NOTES : Calories are about equal to other peanut butter cookies, but cholesterol and total fat are down and dietary fiber and protein are up.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.