Last fall I was attending a gal pal gathering and Forgotten Cookies were served. How in the world have I gone through life without EVER tasting one of these. They are melt-in-your-mouth delicious. They also solve my cookie-baking dilemma of leaving them in the oven too long.
Wouldn’t this be a great recipe when your child remembers to tell you at 9 p.m. that you are supposed to bring cookies to school the next day? Mix them up the night before, pop them in the oven, and TA-DA…they are ready for you in the morning. Hmmm…maybe breakfast that day, too, after all, it does have eggs…
2 egg whites at room temperature
2/3 cup sugar
pinch of salt
1 teaspoon vanilla
1 cup chocolate chips
1 cup chopped pecans (optional)
- Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks.
- Add salt and vanilla. Stir well. Stir in pecans and chocolate chips.
- Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.