Not your everyday lunch-box cookies, these rich but fragile wafers are worthy of an elegant afternoon tea. The lacy cookies can also be formed into tuiles-curved shapes so named because they resemble French roof tiles. To make tuiles, lay the still-warm cookies over a slender rolling pin to shape them. Remove the cookies from the rolling pin as soon as they are cool and firm. We managed a major makeover of this delicious cookie by:

* replacing the 6 tablespoons of butter and 3 tablespoons of shortening with 2 tablespoons of reduced-calorie margarine * replacing 1 cup of almonds with 2 tablespoons of pecans * using only 1 ounce of chocolate instead of 8 ounces

Before After Calories 131 47 Fat (g.) 9 1.4 % Calories from Fat 61% 27% Cholesterol (mg.) 8 0

Preheat the oven to 350 degrees. Spray 2 large baking sheets with nonstick spray; set aside. Place the pecans in a jelly-roll pan and toast for 8 to 10 minutes, or until lightly browned. Transfer to a cutting board and chop finely; set aside. In a large bowl, combine the oats, brown sugar, granulated sugar and flour, and stir well. Add the margarine, oil, egg whites, water, vanilla and chopped pecans, and stir to combine. For each cookie, spoon 2 level teaspoons of the batter onto one of the prepared baking sheets and smooth it into a 2 1/2-inch circle. Leaving 1 1/2 inches between cookies, repeat to make 18 cookies (9 per sheet). Place both baking sheets in the oven and bake for 7 minutes (switching the sheets halfway through baking), or until the edges of the cookies are lightly browned.

Let the cookies stand for about 2 minutes before removing them to wire racks to cool completely. Repeat with the remaining batter, spraying the baking sheets again, if necessary. When the cookies have cooled completely, transfer them back to the baking sheets, working in batches if necessary. In a small saucepan, melt the chocolate over low heat. Place the melted

continued in part 2