This charming little meringue cookie packs a great bite with chocolate chips and chopped nut. As their name, Forgotten Cookies, suggests they are created and left in a pre-warmed oven to harden overnight.
This is a cookie kinda month in my book. I personally have scaled back to focus my baking on preparing for Santa. I do not spend the entire month baking and gorging on sweets for fear of a sucrose coma or worse yet ‘going postal’ from sugar poisoning. I have had my eye on a recipe from my Grandmother’s recipe box and this occasion seemed the right time to break it out.
Forgotten Cookies. With a name like that who could pass up baking it, especially in this month filled with sentimental mood and generous heart toward anyone or anything needing some love.
I remember these cookies from when I was a child. My Grandmother was not a mad baker but managed to deliver whenever we visited. It’s funny to think about that now. Do Grandmother’s still bake cookies in anticipation for visits from their grandkids? A very civilized hospitality if you ask me. Grandmother’s now are probably too busy taking Zumba classes, playing mahjong and growing micro greens for their smoothies I suppose.
This cookie is basically a lovely meringue cookie but with more substance in its ‘bite’ due to the chocolate chips and nuts. As implied, you mix it up, put it in the preheated oven (which is then turned off) and forget it until the next morning. The magical transformation from a glossy, wet batter to crisp, matte cookie still enchants me. After becoming gluten-free I appreciated them even more since there is no flour.
This is a very easy cookie to make with children too. They can help with the measuring and dropping the batter onto the cookie sheet. A heavy mixer works great to whip up the egg whites in no time. Sticking these in the oven before bed to let your little chefs discover the fully formed cookies in the morning is sure to bring on the holiday excitement!
Note: The recipe for Glogg (Scandanavian mulled wine) which was originally featured here has moved to its own page!
These cookies are beautiful, glossy batter when put on the cookie sheets and emerge in the morning with a matte meringue finish. They expand a bit overnight. If you wanted the recipe to yield more, use a small dining spoon.
The cookies will actually set within a few hours and will be crisp to the touch with a matte finish. It's still fun to pop them into the oven and find them finished in the morning (especially for little chefs)!
- 2 Egg Whites
- 2/3 cups Granulated Sugar
- Pinch of Kosher Salt
- 1 teaspoon Vanilla Extract
- 1 cup Pecans, chopped
- 1 cup Semi-Sweet Chocolate Chips
- Preheat oven to 350 degrees.
- Beat egg whites until foamy, approximately 3 minutes.
- Slowly add sugar while beating egg whites until stiff.
- Stir in salt, vanilla, pecans and chocolate chips. Drop onto ungreased cookie sheet by the spoonful (I used a small dining spoon so the cookies were about 1 tablespoon of the batter each)
- Turn off the oven. Place cookies in the oven and leave until morning without opening the oven while they are hardening.