Q. I was visiting San Francisco on business, and I ran across a bakery that made awesome cookies with dried blueberries and white chocolate chips. They were a lot like a Mrs. Fields chocolate-chip cookies. Can you whip up a light version of this cookie that I can make at home?

A. Boy, does that sound delicious — white chocolate and blueberries in a soft and chewy cookie — I'm sold!

The trick was going to be finding dried blueberries and then white chocolate that didn't use partially hydrogenated anything. Found them both at Whole Foods, but I'm sure you can find them at other stores. The white chocolate baking chunks (Schokinag Chocolate) contain sugar, cocoa butter, dried whole milk powder, soya lecithin and natural vanilla.

I used a less-fat margarine with mostly monounsaturated and polyunsaturated fat, and used a little less than the original recipe called for. I replaced the margarine with 1/4 cup reduced-calorie pancake syrup, which works because I also added 1/2 cup less sugar than called for. Instead of the typical white-flour cookie, I made this cookie mostly whole-grain by using part whole-wheat flour, part white flour and part oats. The result was really tasty, and the added fiber and whole grains make one cookie seem a lot more satisfying. Compared to the original recipe, these cookies had two-thirds less cholesterol and saturated fat, half the fat and one-third less calories.

The original recipe contained 200 calories, 10 grams fat, 6 grams saturated fat and 29 milligrams cholesterol per cookie.

LIGHT BLUE CHIP COOKIES (BLUEBERRY WHITE CHOCOLATE CHUNK COOKIES)