Forgotten Cookies
This vintage recipe for Forgotten Cookies is from a very old cookbook in my collection. They’re bite-sized sweet egg white meringues full of chocolate chips and pecans. Make them up in about 15 minutes, put them in the oven and then “forget” them until the next morning!
The recipe is called Forgotten Cookies, but these little jewels are much more than a cookie. They’re tiny little meringues full of chocolate chips and pecans, each just bursting with flavor.
These little morsels have a delightfully crunchy exterior that instantly melts in your mouth followed by that classic combination of chocolate and pecans. What a delight to serve for a light dessert or simply enjoy with a glass of wine or cup of coffee!
❤️ Why We Love This Recipe
- 15 minutes of prep time
- Basic ingredients
- Lots of variations (see below)
- It’s unique!
🛒 Ingredient Notes
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- Eggs – Have them at room temperature for best results.
- Sugar – You’ll need plain white granulated sugar. In the south, we like Domino Sugar.
- Vanilla – Use a good quality vanilla extract. If you have access to clear vanilla it’s great for keeping the meringues bright and white in this recipe.
- Mini Chocolate Chips – The smaller size (and weight) of the mini chocolate chips prevents them from sinking to the bottom of the cookies.
- Chopped Pecans – Adds a lovely nutty flavor to the cookies.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Forgotten Cookies
- Preheat oven to 350 degrees (F).
- Place the egg whites and a pinch of salt in a medium mixing bowl. Beat at a medium low speed until the egg whites are frothy.
- Increase the mixer speed to high and slowly add the sugar, beating until the egg whites form stiff peaks.
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- Add the vanilla extract, chocolate chips, and pecans. Gently fold the ingredients to avoid deflating the meringue.
👉 PRO TIP: I used a clear vanilla extract so that the meringue would stay as white as possible, but you can use whatever you have on hand.
- Drop the meringue mixture by teaspoons, spacing about an inch apart, on foil-lined baking sheets.
- Place in the preheated oven and immediately turn the oven off.
- Leave the cookies in the oven for at least 8 hours, preferably overnight. Do not open the oven door.
- The next morning, remove the baking sheet from the oven and you’ll have 3-4 dozen beautiful little chocolate-pecan meringues to enjoy!
🔀 Recipe Variations
It’s easy to mix and match the flavors and ingredients in this recipe. Here are some options:
- Chocolate Forgotten Cookies: Beat 2-3 tablespoons of unsweetened cocoa powder into the egg whites with the sugar.
- German Chocolate Forgotten Cookies: Make chocolate meringue as instructed above; fold in toasted coconut with the chocolate chips.
- Mint Chocolate Chip Egg White Cookies: Use 1/2 teaspoon of mint extract in place of the vanilla and add a drop or two of green food coloring.
- Turtle Meringue Cookies: Use the chocolate meringue base and fold in pecans, chocolate, and caramel chips.
- Strawberry Ice Cream Meringue Cookies: Use 1/2 teaspoon strawberry extract, 1/2 teaspoon of vanilla extract, and finely diced freeze dried strawberries. Fold in the strawberries at the very last minute before baking the meringues.
❓ Questions About Forgotten Cookies
The sugar in a meringue will continually pull moisture from the environment. If your cookies are sticky, you probably simply didn’t bake them long enough. Be sure to leave them in the oven overnight with the oven door closed.
The meringues will sometimes become sticky when stored for a period of time. Try putting them in a 200 degree (F) oven for about 10 minutes. That should help to dry them out again.
Store in an airtight container with a sheet of waxed paper between each layer of cookies. Depending on how humid your environment is, they should keep well for up to two weeks.
You can freeze the finished cookies by layering them in a tightly sealed container with a sheet of waxed paper between each layer of cookies. Freeze for up to 3 months. Let the cookies come to room temperature before serving. Please note, however, that they may pick up moisture while in the freezer. If the cookies seem sticky when thawed, try placing them in a 200 degree (F) oven for about ten minutes to dry them out.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Forgotten Cookies
Ingredients
- 2 egg whites
- Pinch salt
- ¾ cup sugar
- 1 teaspoon vanilla
- 6 ounces mini chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Place the egg whites and a pinch of salt in a medium mixing bowl. Beat at a medium low speed until the egg whites are frothy.
- Increase the mixer speed to high and slowly add the sugar, beating until the egg whites form stiff peaks.
- Add the vanilla extract, chocolate chips, and pecans. Gently fold the ingredients to avoid deflating the meringue.
- Drop the meringue mixture by teaspoons, spacing about an inch apart, on foil covered baking sheets.
- Place in the preheated oven and immediately turn the oven off.
- Leave the cookies in the oven for at least 8 hours, preferably overnight. Do not open the oven door.
- Remove the baking sheet from the oven.
Notes
- Store the cookies in an airtight container with a sheet of waxed paper between each layer of cookies. Depending on how humid your environment is, they should keep well for up to two weeks.
- You can freeze the finished cookies by layering them in a tightly sealed container with a sheet of waxed paper between each layer of cookies. Freeze for up to 3 months. Let the cookies come to room temperature before serving. Please note, however, that they may pick up moisture while in the freezer. If the cookies seem sticky when thawed, try placing them in a 200 degree (F) oven for about ten minutes to dry them out.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 22, 2010. It has been updated with new photos and additional information.
Hi. Can this recipe be baked in a self cooling oven? Instructions state to preheat oven to 350; place cookies in oven; turn oven off and let stay in oven over night. My oven has an automatic cooling feature whenever turned off. Might this effect the outcome of the cookie if the oven cools too quickly? Thank you for your recipe and time; and have a great holiday!
If you can disable the auto-cooling feature, I would do so for this recipe. However, my oven’s fan continues to run after it’s switched off (I assume to cool the oven faster) and it doesn’t affect these cookies. I can’t say if yours might or might not make a difference.
Absolutely the best I have ever made and my wife loved them , just as you said crunchy with chocolate chip and a nutty first bite and every bite after . I will recommend the recipe to all the cookie makers I know Thanks for sharing.
Thanks so much, Richard. Very glad to know you and your wife liked the recipe.
These were a big hit with family and friends! I adapted this recipe for an anise seed cookie my grandmother used to make. I substituted 1/4 C whole anise seeds for the chips and pecans. They tasted just like grandmothers but were easier to make with less ingredients. They were perfect!
I’m so glad you enjoyed the recipe! Your anise seed version sounds delicious.
Too much vanilla; next time I will use a 1/2 tsp, not 1 tsp of vanilla. I had an old handwritten recipe from an elderly friend who lived where I was born. When we last moved approximately three and a half years ago we lost her recipe and my recipe box which contained many handwritten recipes from friends. In want to try banana pudding next. I don’t have my friend’s recipe but I’ll try using one from here. I’m not a cook but I like to try making desserts once in awhile. I’m not good at separating eggs so my husband does it for me. My fingers don’t cooperate with my brain.
Thanks, Lana, for your Forgotten Cookies recipe.
Remember that some brands of vanilla are stronger than others. You may be using one of those stronger brands.
They are so good thank you so much for the recipe..
You’re welcome!
These cookies bring back such wonderful memories of my mom making them when I was a child.
Low effort and delicious results. I have a gas oven, and the recipe worked just fine.
Good to know, Jessica, and I’m glad you enjoyed the recipe.
Can you tell me some information on where this forgotten cookie recipe originated from? I would like to email with you one on one if that were possible?
Well, as I explained in the post, this particular recipe came from an old junior league cookbook. And I’m quite sure it was an old recipe when it was published in that cookbook. It’s simply a meringue with chocolate and nuts folded in. Feel free to email me if you’d like.
Ty for replying. The reason for me asking about the forgotten cookie recipe is a long story. My mother’s great great grandmother had a recipe box. There was a hand written recipe inside that box that was handed down over the past however many years. I mean this paper was cherished by all of us because it was her handwriting and ‘her recipe’ (so I thought) At the top of the paper it says “forgotten cookies”- This recipe has been made throughout the years by my grandmother, my mother etc. I have just assumed it was a recipe my family only knew. It wasn’t until a few days ago (when I emailed you) I had googled “forgotten cookies”- I was Dumbfounded and very surprised to see the recipe all over the internet. Quite funny for me to have thought all this time it was a secret. So when I saw your website I thought to ask you the history of the recipe. I appreciate you writing back :)
Oh dear, I hope you weren’t disappointed to find that your family’s recipe is really quite well known! I think I’ve seen it in practically every hometown and church cookbook that I own. Please be assured that everyone loves it!
I love the fact that so many other people know of this recipe. It is so funny that I thought it was a family heirloom. With all the information online, I never thought to look it up until a few days ago. I like your website. I was sharing with my husband about writing with you. And I told him about the spaghetti and meatball recipe and some of the other recipes I have seen on here. I find I am reading the recipes on here nightly now. I can’t get enough of them…its funny. I am putting together some of them and making it a goal to try at least one of them a week!
It pleases me very much to know that you are enjoying reading the recipes :-). I hope you find something delicious to nourish yourself and your family. Just let me know if you have any questions at all!
My mother used to make these growing up for holidays! With the state of everything I thought it would bring joy to my family, and with this recipe it did! 10/10 stars!
I’m so glad your family enjoyed them!
I have a gas stove. Will these still work in the gas oven since the pilot light is on? Or would they dry out?
I only have an electric oven, so I’ve never tried it with gas. I assume it would work but can’t say for sure.
I have made these every holiday growing up. Once I moved into my new home we bought a gas oven. So not the same and it’s devastating. They end up chewy. Gas ovens don’t stay warm as long as an electric oven. I have found a couple recipes geared towards gas ovens. Fingers crossed they produce same results! If not, I will have to bribe my mom into making me some lol
I thought of this blog post when I was at the Ohio Bookstore during Christmas time – and found a few junior league cookbooks! I have had the one from MI for years and love it! I love these cookies – my Mother used to make a variation of them with just chocolate chips! delicious!
I wonder how they would be if I substituted the chocolate chips with dried sweet cranberries or craisins.