Forgotten Cookies Recipe

Introduction

Forgotten Cookies are a delightful treat that combines the lightness of meringue with the rich flavors of chocolate and nuts. These crisp, airy cookies dry slowly in a warm oven overnight, resulting in a perfectly crunchy texture that’s hard to resist.

Ingredients

• 2 large egg whites (at room temperature, important!)
• 2/3 cup sugar (superfine works best if you have it)
• 1 cup chocolate chips
• 1 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1 pinch salt

Instructions

1. Step 1: Preheat the oven to 350°F. Line a cookie baking sheet with parchment paper or aluminum foil.
2. Step 2: Using a hand mixer, beat the egg whites with cream of tartar and salt starting on slow speed until foamy. Increase speed and beat until soft peaks form. Then raise speed to high and gradually add the sugar, continuing to beat until stiff, glossy peaks form.
3. Step 3: Gently fold in the chocolate chips and nuts by hand using a rubber spatula.
4. Step 4: Drop spoonfuls of the cookie dough onto the prepared baking sheet, about a tablespoon each. For uniform size, you can use a #30 cookie scoop (also called a disher).
5. Step 5: Place the cookies in the oven, then turn the oven off. Leave the door closed and allow the cookies to slowly dry and crisp overnight. This can take anywhere from 5 to 17 hours depending on your preference—test a cookie after about 5 hours for crispness.
6. Step 6: In the morning, remove the cookies and cool them on a wire rack. Store in an airtight container with parchment or wax paper between layers. These cookies keep well on the counter for about a week.

Tips & Variations

• Use superfine sugar for the smoothest meringue texture, or pulse regular granulated sugar in a blender to make your own.
• Swap walnuts for pecans or even toasted almonds for a different nutty flavor.
• Try adding a pinch of cinnamon or espresso powder to the mix for subtle flavor notes.
• Do not open the oven door while the cookies dry to prevent moisture from softening them.
• Ensure egg whites are at room temperature for better volume when beating.

Storage

Store these cookies in an airtight container at room temperature for up to one week. Avoid refrigerating them, as moisture can soften the meringue and ruin the crisp texture. When ready to enjoy, simply bring them to room temperature if they have been chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Forgotten Cookies without nuts?

Yes, you can omit the nuts if you prefer or have allergies. The texture and flavor will still be delicious thanks to the chocolate chips and meringue base.

Why do I need to leave the cookies in the oven overnight?

Leaving the cookies in the turned-off oven allows them to dry out slowly and evenly. This step is essential to achieving the signature crisp, light texture that defines Forgotten Cookies.

Forgotten Cookies Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

Light and crispy Forgotten Cookies made with whipped egg whites, sugar, chocolate chips, and chopped nuts. These no-bake, meringue-style cookies are slowly dried overnight in a turned-off oven, resulting in delicate, crunchy treats perfect for a sweet snack or dessert.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 0 minutes (oven off drying)
• Total Time: 5 to 17 hours (drying time overnight)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 2 large egg whites (at room temperature)
• 2/3 cup sugar (superfine preferred)
• 1 cup chocolate chips
• 1 cup chopped walnuts or pecans
• 1 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1 pinch salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie baking sheet with parchment paper or aluminum foil.
2. Beat Egg Whites: Using a hand mixer, beat the egg whites along with the cream of tartar and salt starting on low speed until foamy. Gradually increase the speed to beat the whites until they form soft peaks.
3. Add Sugar Gradually: Increase the mixer speed to high and slowly add the sugar while beating, until the mixture becomes stiff and glossy with stiff peaks.
4. Fold in Mix-ins: Gently fold in the chocolate chips, chopped nuts, and vanilla extract using a rubber spatula, making sure the mixture stays light and airy.
5. Shape Cookies: Drop tablespoons of the cookie mixture onto the prepared baking sheet. Alternatively, use a #30 cookie scoop (disher) for uniform portions.
6. Dry Cookies Overnight: Place the tray in the oven, immediately turn the oven off, and close the door without opening it to allow the cookies to slowly dry and crisp overnight. Cookies can take anywhere from 5 to 17 hours to dry depending on desired crispness.
7. Cool and Store: In the morning, remove the cookies from the oven and let them cool completely on a wire rack. Store them in an airtight container or cookie tin with parchment or wax paper between layers to maintain crispness. Do not refrigerate as moisture will soften the cookies.

Notes

• Use room temperature egg whites for better volume and stability when beating.
• Superfine sugar dissolves best and helps achieve the glossy, stiff peaks.
• The drying time can vary significantly; check cookies after 5 hours and adjust drying time based on preferred crispness.
• Do not open the oven during drying as moisture and temperature changes can affect texture.
• Store cookies at room temperature and avoid refrigeration to keep them crisp.
• Walnuts or pecans can be used interchangeably according to preference.

Keywords: Forgotten Cookies, meringue cookies, no-bake cookies, chocolate chip cookies, nut cookies, crispy cookies