Classic Forgotten Cookies With Variations

Forgotten cookies with meringue and chocolate chips

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 1 mins
Inactive: 10 hrs
Total: 10 hrs 11 mins
Servings: 24 servings
Yields: 48 cookies
Nutritional Guidelines (per serving)
45 Calories
3g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24
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 busy families or holidays. Put your own spin on the recipe by using mini chips or toffee bits instead of the semisweet chocolate chips.

Ingredients

  • 2 large egg whites (room temperature)
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup pecans (finely chopped)
  • 1 cup semisweet chocolate chips

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and line a cookie sheet with foil and grease it with butter. 

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

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

  4. Add the vanilla and salt. Blend well.

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

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

  7. Put the cookies in the preheated oven and then turn the oven off.

  8. Leave the cookies in the oven overnight, keeping the door closed so the heat doesn't escape too quickly, for about 10 hours.

How to Store

  • It's important to store leftover forgotten cookies in an airtight container. Meringue likes to suck moisture from the air making the cookies sticky. Keeping them in a tight container helps keep moist air out.
  • Let the cookies cool and then store them in a container on the counter for up to a week, sometimes longer.
  • For longer storage, place cooled cookies in an airtight container and freeze for up to three months.

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.

Why Are My Forgotten Cookies Sticky?

Meringue cookies can become sticky if they aren't properly dried out. This is why forgotten cookies are left in the warm oven for several hours. If the cookies feel sticky after sitting in the oven, preheat the oven to 300 F and bake for 5 to 10 minutes, just until crisp.