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 packed light brown sugar
– 1/4 cup sugar
– 1 large egg white
– 1 tsp vanilla extract 2 sprays non fat cooking spray
Directions:
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 2 large baking sheets with cooking spray.
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.
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.
Serving size is 1 cookie
Each serving = 1 Weight Watchers Point
– 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
– 1 tsp vanilla extract 2 sprays non fat cooking spray
Directions:
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 2 large baking sheets with cooking spray.
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.
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.
Serving size is 1 cookie
Each serving = 1 Weight Watchers Point
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