Forgotten Cookies

Don’t let the name “forgotten cookies” fool you. These old-fashioned treats are not dough-based cookies, and you won’t forget them anytime soon! The meringue cookies are made from stiffly beaten egg whites, salt and sugar, with bits of chocolate and nuts mixed in. They’re as light as a cloud with a crisp shell and chewy interior.

So, why are they called forgotten cookies? The answer lies in how they are baked. As meringue-style cookies, they need to be baked at a low temperature for a long period of time, and they need to cool for an even longer period of time to prevent cracking. Once your cookies are baked, you leave them in the oven until you’ve forgotten about them.

In this recipe, we call for a cooling time of 1-1/2 hours, but you can leave the cookies in the oven overnight. Just keep that oven door closed. No peeking until they’re ready to come out!

Ingredients for Forgotten Cookies

• Egg whites: Let your egg whites come to room temperature before you start the meringue batter. They’ll whip up better and give you airier cookies.
• Vanilla extract: The vanilla adds classic “cookie” flavor and aroma.
• Cream of tartar: In meringue recipes, cream of tartar helps prevent the egg whites from becoming over-beaten as you whisk them to stiff peaks.
• Sugar: Sugar adds stability to meringues—not to mention sweetness. It should be added slowly, or else you risk deflating the fluffed-up egg whites.
• Miniature chocolate chips: Tiny flecks of chocolate add color, bite and flavor to forgotten cookies. Feel free to swap the semisweet chips out for miniature dark chocolate or white chocolate chips.
• Chopped pecans or walnuts: Chop your nuts to about the same size as the chocolate chips. This ensures you don’t knock out too much air from the meringue batter, and won’t overwhelm your delicate cookies with too much heft.

Directions

Step 1: Beat the egg whites to soft peaks

Place the egg whites in a large bowl and let them come to room temperature for 30 minutes. Meanwhile, preheat the oven to 250°F. Add the vanilla, cream of tartar and salt to the egg whites. Beat them on medium speed until soft peaks form.

Step 2: Add sugar and beat to stiff peaks

Gradually add the sugar to the egg white mixture, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and the sugar dissolves, about six minutes.

Editor’s Tip: Remember to go slow here and add your sugar gradually. Don’t rush the process!

Step 3: Fold in the mix-ins

Fold in the chocolate chips and nuts until just combined.

Editor’s Tip: Have you seen the Schitt’s Creek “fold in the cheese” clip? It’s hilarious, and hits the nail on the head for just how ambiguous the term “fold” is. Learn how to fold ingredients the right way to maintain the fluff and air in your meringue batter.

Step 4: Bake the cookies, then forget them

Drop the meringue batter by rounded teaspoonfuls spaced 2 inches apart onto parchment-lined baking sheets. Bake them for 40 to 45 minutes, until they’re firm to the touch. Turn the oven off and let the cookies dry and set in the oven for 1-1/2 hours.

Editor’s Tip: Don’t open the door while your cookies cool. You’ve been careful to create the perfect meringue so far, and you don’t want to ruin it by peeking inside the oven.

Step 5: Cool and store the cookies

Transfer the set cookies to wire racks. Store them in an airtight container.

Editor’s Tip: Make sure your cookies are totally cooled before you put them in a container. Even a bit of warmth will create moisture inside your container, and moisture will make these cookies sticky in no time.

Recipe Variations

• Add extract: This forgotten cookies recipe is a great base for layering in different flavors. Peppermint extract, chocolate extract, almond extract and even coconut extract would be fun to experiment with.
• Add sprinkles: Before you place your meringue cookies in the oven, sprinkle them with superfine sprinkles or crushed peppermint candies. Both will add flavor, crunch and a bit of color. Go with whatever the season calls for!
• Add candied fruits: Finely chopped candied ginger or cherries make a sweet, chewy addition with a bit of kick. They’ll also complement the nutty, chocolaty flavors in these cookies.

How to Store Forgotten Cookies

Your forgotten cookies are akin to meringue, so they should be stored the same way. Once cooled, store the cookies in an airtight container at room temperature. Though not ideal, you could also freeze them. We don’t recommend storing these cookies in a refrigerator. It’s too damp in there, which will make your cookies sticky and soft.

How long do forgotten cookies last?

Store your cooled forgotten cookies in an airtight container at room temperature, layered between sheets of parchment for up to two weeks. Be sure to keep them in a dark, dry place, as light and moisture will make them sticky or soft.

Can you freeze forgotten cookies?

Yes, you can freeze forgotten cookies, though they will lose their crunch and perfect chew over time. Once cooled, place the cookies in an airtight container, layered between sheets of parchment. They will keep for one or two months in the freezer. To enjoy a forgotten cookie from frozen, remove it from the container and let it thaw on the countertop.

Forgotten Cookies Tips

How can you fix sticky forgotten cookies?

If your forgotten cookies are sticky after they’ve baked and cooled, they have retained too much moisture. To fix this, try drying them out more. Place them on a parchment-lined baking sheet in a 200° oven for about 10 minutes, or until they feel dry.

What can you do with extra egg yolks?

If you don’t know what to do with egg yolks after you use the egg whites in this recipe, no worries. They’ll keep in the fridge for two to four days. To prevent them from drying out, cover the yolks with a splash of water before storing (just drain it off before using the yolks later).

Why is my meringue batter runny?

Several factors can cause your meringue batter to be runny, so be sure to check off all the essentials for how to make meringue.

Start by cooking in a cool, dry room; crank up the AC if needed in humid weather. Use well-dried bowls and tools so no moisture gets into the egg mixture. Whip your meringue mixture to the proper peaks to ensure the batter gets fluffy and stays stiff. Make sure your oven is preheated and your baking sheets are prepped and ready to go.