Classic Forgotten Cookies with Variations

Forgotten cookies with meringue and chocolate chips
Diana Rattray
  • Total: 10 hrs 10 mins
  • Prep: 10 mins
  • Cook: 10 hrs
  • Yield: About 48 Cookies (48 servings)
Nutritional Guidelines (per serving)
45 Calories
3g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: About 48 Cookies (48 servings)
Amount per serving
Calories 45
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

They may be called "forgotten," but once you try them, you'll remember these tasty cookies for a while! The glossy, crisp cookie exterior and fluffy center — dotted with chocolate and pecans — will most certainly delight.

The name "forgotten cookies" comes from the baking process: You "forget" about the cookies and leave them in the oven overnight (after turning the oven off, of course!). The cookies continue to bake in the oven as it slowly cools down. The most magical part of the process (especially when baking with children) is waking up to an oven full of treats.

These cookies are grain-free and gluten-free due to their egg white meringue base. The recipe's simple list of ingredients and short, make-ahead preparation is ideal for a family gathering or holiday party.

Feel free to use mini chips or toffee bits instead of the semisweet chocolate chips. See more variations below the recipe.

Ingredients

  • 2 large egg whites, at room temperature
  • 2/3 cup sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • 1 cup semisweet chocolate chips

Steps to Make It

  1. Preheat oven to 350 F.  

  2. Cover a cookie sheet with foil and grease it with butter.

  3. Beat the egg whites until foamy. You can do this by hand with a whisk, but it's much faster to use electric beaters or a standing mixer on medium speed.

  4. Gradually add the sugar and continue beating the egg whites until they hold stiff peaks

  5. Add salt and vanilla. Blend well.

  6. Using a spatula, fold in pecans and chocolate chips by hand.

  7. Drop dough by teaspoonfuls onto the prepared cookie sheet.

  8. Put the cookies in the oven, and then turn the oven off.

  9. Leave the cookies in the oven overnight (keep the door closed so the heat doesn't escape too quickly) or about 10 hours.

Variations 

Take your cookies to another level with some recipe variations:

  • For chocolate forgotten cookies, beat 3 tablespoons of unsweetened cocoa into the egg whites along with the sugar.
  • If you like mint, omit the vanilla and add 1/2 teaspoon of mint extract to the egg whites with a drop or two of green food coloring.
  • For a toffee twist, replace the chocolate chips with milk chocolate toffee bits.