Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
Beat Becel® salted with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in peanut butter. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly in crisscross pattern with fork.
Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.