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 packed light brown sugar
1/4 cup sugar
1 large egg white(s)
1 tsp vanilla extract
2 sprays cooking spray

1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
   
   
   
2. 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.
   
   
   
3. 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.)
   
   
   
4. Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
   
   
   
5. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
   
   
   
6. Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.
   
   

We renovated Peanut Butter Cookies by:

• Making them freezer cookies, so less fat is needed (freezing holds the dough together).
  
  
  
• Using reduced-calorie margarine instead of regular margarine or butter.
  
  
  
• Swapping reduced-fat peanut butter for regular.
  
  
  
• Adding an egg white instead of one whole egg.