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 You'll Love This Recipe
- 15 minutes of prep time
- Basic ingredients
- Lots of variations (see below)
- It's unique!
Ingredients You'll Need
- Eggs
- Sugar
- Salt
- Vanilla
- Chocolate chips
- Pecans
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
How to Make Forgotten Cookies
Preheat oven to 350 degrees (F).
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
STEP 1. STEP 2.
STEP 1. 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.
STEP 2. Increase the mixer speed to high and slowly add the sugar, beating until the egg whites form stiff peaks.
STEP 3. Add the vanilla extract, chocolate chips, and pecans. Gently fold the ingredients to avoid deflating the meringue.
Note: 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.
STEP 4. STEP 5.
STEP 4. Drop the meringue mixture by teaspoons, spacing about an inch apart, on foil covered baking sheets.
STEP 5. Place in the preheated oven and immediately turn the oven off.
STEP 6. 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!
Variations
It's easy to mix and match the flavors and ingredients in your Forgotten Cookies. 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 ½ 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 ½ teaspoon strawberry extract, ½ teaspoon of vanilla extract, and finely diced freeze dried strawberries. Fold in the strawberries at the very last minute before baking the meringues.
FAQs
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 cookies 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 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.
More Cookie Recipes on Never Enough Thyme:
- Outrageous Chocolate Cookies
- Almond Joy Cookies
- Oatmeal Raisin Cookies
- Chocolate Raspberry Bar Cookies
- Coconut Macaroons
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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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
- 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 ½ 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 ½ teaspoon strawberry extract, ½ teaspoon of vanilla extract, and finely diced freeze dried strawberries. Fold in the strawberries at the very last minute before baking the meringues.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Meringue Cookie Recipes ...
- Meringue Hearts recipe from Joy of Baking
- Swiss Meringue Shells from Taste of Home
- Meringue Cookies from Taste and Tell
- Vanilla Meringue Cookies from Taste of Home
Jessica Weissman says
Low effort and delicious results. I have a gas oven, and the recipe worked just fine.
Lana Stuart says
Good to know, Jessica, and I'm glad you enjoyed the recipe.
Heather Miranda says
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?
Lana Stuart says
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.
Heather A Miranda says
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 :)
Lana Stuart says
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!
Heather Miranda says
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!
Lana Stuart says
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!
Logan Depalo says
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!
Lana Stuart says
I'm so glad your family enjoyed them!
Suzi says
I have a gas stove. Will these still work in the gas oven since the pilot light is on? Or would they dry out?
Lana Stuart says
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.
Eva says
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
Elizabeth says
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!
Wendy says
I wonder how they would be if I substituted the chocolate chips with dried sweet cranberries or craisins.