Ingredients

1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
3 Tbsp reduced-calorie margarine, stick-variety
2 Tbsp reduced-fat peanut butter
1/2 cup light brown sugar, packed
1/4 cup sugar
1 large egg white(s)
1 tsp vanilla extract

Combine flour, baking soda and salt in a small bowl; mix well and set aside.

Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.

Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

Note: Remove cookie dough from freezer and slice crosswise into twenty-four 1/4-inch-thick slices; place slices 1 inch apart on prepared baking sheet. Bake until golden around the edges, about 8 to 10 minutes. Transfer to wire racks to cool completely. Yields 1 cookie per serving.