DEAR JEANNE: This recipe is from the New York Times' "New Natural Foods Cookbook" by Jean Hewitt. It makes delicious cookies, but I'm wondering if the calories and cholesterol couldn't be reduced somewhat. - Nancy Barrett, Pauma Valley, Calif.

DEAR NANCY: These cookies are perfect for a healthful afternoon snack and a treat for brown-bag lunches. You might even want to make a couple of batches for trick-or-treat parties this Halloween.By eliminating the egg yolks and butter you can enjoy these cookies without worrying about cholesterol and saturated fat. Since I reduced the amount of sugar, nuts and raisins, the calories are also substantially lower than the cookies made with the original recipe. I adjusted the ratio of flour and oats to add a bit more flavor and soluble fiber from the oats.

Since these cookies are called "Apple Oatmeal," substituting apple-juice concentrate for some of the sugar seemed appropriate as well. I think the resulting cookies are every bit as tasty as the originals and much more appealing nutritionally. I hope you agree!

Each cookie contains approximately: original recipe: 96 calories; 16 mg cholesterol; 4 gm fat; 88 mg sodium. Revised recipe: 70 calories; no cholesterol; 3 gm fat; 95 mg sodium.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.

Send your recipe for revision to:

Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038.

Apple Oatmeal Cookies

1/2 cup butter

1 cup brown sugar

2 eggs

1 3/4 cups whole-wheat pastry flour

1/2 cup rolled oats

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup chopped raisins

1 cup chopped walnuts

1 1/2 cups finely chopped apples

Preheat oven to 350 F. Cream butter and sugar; beat in the eggs very well. Combine all remaining ingredients and stir into creamed mixture. Drop by teaspoonfuls onto oiled pans and bake for 12 to 15 minutes; cool on rack. Makes 3 to 4 dozen cookies.

Apple and Oatmeal Cookies, Revised

1/2 cup chopped walnuts

1/2 cup corn-oil margarine

1/2 cup brown sugar

1/2 cup chopped raisins

1 1/2 cups finely chopped peeled and cored apple

1/4 cup frozen apple-juice concentrate, undiluted, thawed

1 teaspoon vanilla

3 egg whites, beaten

1 1/2 cups whole-wheat flour

3/4 cup rolled oats

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon 1. Preheat oven to 350 F. Spread chopped nuts on baking sheet and toast in oven 8 to 10 minutes or until golden brown. Watch carefully so they do not burn.

2. Cream together margarine and sugar. In a separate bowl, combine remaining ingredients in the order listed, then stir into the creamed mixture. Add walnuts.

3. Drop by teaspoonfuls onto baking sheets that have been sprayed with non-stick vegetable coating and bake in preheated oven 12 to 16 minutes. Makes 3 to 4 dozen cookies.