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The True Overnight Method: Crispy & Light Forgotten Cookies Recipe

A stack of light, airy, slightly browned forgotten cookies topped with mini chocolate chips on a white plate.

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Make these nostalgic Forgotten Cookies using an easy overnight cooling method. They bake up light, airy, and crisp on the outside while remaining soft inside, perfect for holiday baking or cookie exchanges.

Ingredients

Scale
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Line two large baking sheets with parchment paper. Do not use wax paper.
  3. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
  4. Gradually add the sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form. This step is important for texture.
  5. Beat in the vanilla extract, cream of tartar, and salt.
  6. Gently fold in the chocolate chips and chopped nuts, if using. Do not overmix.
  7. Drop rounded tablespoons of the meringue mixture onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Place the baking sheets into the preheated oven. Immediately turn the oven off.
  9. Leave the cookies in the turned-off oven overnight, or for at least 8 hours, allowing them to cool and dry completely. Do not open the oven door during this time.
  10. In the morning, remove the cookies from the oven. They should be crisp and dry. Store them in an airtight container.

Notes

  • Ensure your mixing bowl and beaters are completely free of any grease or egg yolk, as this prevents the egg whites from whipping properly.
  • These cookies are often called ‘Forgotten Kisses’ due to their meringue base.
  • If you are making these for a cookie swap, they hold up well at room temperature for several days.

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