Dear Jeanne: Enclosed is a recipe for wonderful hazelnut chocolate chip cookies. These cookies are divine but contain way too much oil. Can you reduce the fat and still maintain the moist and chewy texture? Thanks so much.

- Beverly Sanders,Lake Forest Park, Wash.

Dear Beverly: Adding hazelnuts to chocolate chip cookies is a nice twist. Lowering the fat is another story because cookies rely on fat for their wonderful texture. By using low-fat buttermilk as a substitute, I cut the amount of oil in half. I maintained the flavor but ended up with softer cookies. Miniature chocolate chips spread the chocolate flavor throughout the cookies using only half the amount of the regular chips.

I shared these cookies with friends and got a good response.

HAZELNUT CHOCOLATE CHIP COOKIES

2 eggs

1 1/2 cups firmly packed brown sugar

1/2 cup white sugar

1 cup canola oil

2 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon baking soda

2 1/2 cups flour

1 cup chopped, lightly toasted hazelnuts

1 cup chocolate chips

Preheat oven to 350 F. In a large bowl, beat eggs well. Add sugars and beat until well-blended. Add oil and vanilla.

Sift dry ingredients into egg mixture and add hazelnuts and choc-o-late chips.

Drop by rounded teaspoonfuls onto cookie sheets and bake in batches in the middle of the oven for 8 to 10 minutes, or until the cookies are lightly browned. Makes 48 cookies.

- Each serving (1 cookie) contains approximately: 141 calories; 8 gm fat; 9 mg cholesterol; 77 mg sodium; 17 gm carbohydrates; 1 gm protein.

LIGHT HAZELNUT CHOCOLATE CHIP COOKIES

1/2 cup egg substitute

1 1/2 cups firmly packed brown sugar

1/2 cup white sugar

1/2 cup canola oil

1/2 cup low-fat buttermilk

2 teaspoons vanilla extract

3 cups unbleached all-purpose white flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup lightly toasted hazelnuts, chopped

1/2 cup miniature chocolate chips

Preheat oven to 350 F. In a large bowl, beat egg substitute and sugars until well-blended. Beat in oil, buttermilk and vanilla.

Sift flour, baking soda and salt together into the batter; beat just until blended. Stir in hazelnuts and chocolate chips.

Drop by rounded teaspoonfuls onto cookie sheets and bake for 11 to 13 minutes or until cookies are lightly browned. Makes 48 cookies.

- Each serving (1 cookie) contains approximately: 102 calories; 4 gm fat; 0 mg cholesterol; 58 mg sodium; 16 gm carbohydrates; 1 gm protein.