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!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 10 Hours, 15 Minutes (10 hours of inactive time)
Servings: 48
Primary Ingredient(s): Egg whites, sugar, vanilla, chocolate chips, pecans
Skill Level: Easy
What You’ll Like About This Recipe
- It takes only 15 minutes of prep time.
- Uses basic ingredients.
- There are lots of variations (see below).
WHAT PEOPLE ARE SAYING …
“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.”
— Richard
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 Extract – 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 285 of my cookbook, My Southern Table! Get your signed copy today.
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.
- Add the vanilla extract, chocolate chips, and pecans. Gently fold the ingredients to avoid deflating the meringue.
PRO TIP: I use a clear vanilla extract so that the meringue will 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 of strawberry extract, 1/2 teaspoon of vanilla extract, and 2 tablespoons of finely ground freeze-dried strawberries. You can grind them in the food processor or by hand using a mortar and pestle.
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.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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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
- 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.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Hi Lana,
I have been looking for a recipe like Forgotten Cookies. My family knows them as Wespenester Cookies, a German Christmas cookie.
I made them and love the technique of immediately turning the oven off and letting these little gems sit in it overnight.
Thank you!
Wow made these for the first time last week them again tonight. Loved them so much. Thank you so much for sharing.
I remember when I was around 9 or 10 years old (I’m 40 now) seeing this recipe in Highlights Magazine and begging my mom to make them. I’ll have to make them again. Thanks for sharing!
I made these last night – yummy! Had to use chopped nuts, which were a lot smaller, but still – pretty good. Unfortunately I don’t have an electric whisk so I had to do it manually and it took all night and it never even became stiff! That was OK thought because they ended up being perfect drop cookie shapes!
I’m so glad you liked them, Celeste!
I wonder how it would taste with almond extract and crystallized ginger… or white chocolate chips and pistachios… or ground cardamom and pumpkin seeds… or… or… I need to go buy more eggs.
These are my absolute favorite cookies; My Grammy’s made them since I was a toddler. Except we call them Nighty Nights :)
My family has been making these exact cookies for years! I think it was a recipe from my great-grandmother? So awesome to see them posted to a blog like this. :) They are super easy, absolutely delicious, and can vary from light and crumbly to slightly chewy and rich, depending on how fluffy you get the egg whites. We make them every year as Christmas cookies.
I can’t believe you have to leave these goodies in the oven overnight. Love the pecans & chocolate chips.
Yum! I love meringue cookies! So addictive.
How simple! My kind of recipe plus chocolate and nuts! Thanks Lana.
I make a cookie like this minus the nuts and we call them Surprise Cookies. We love them! I’ll have to try it with the nuts!
These look delicious! What a great find.
I love the junior league cookbooks! These look great Lana!
so funny the idea of forgotten cookies. I have a Junior League of San Francisco Cookbook in the garage, maybe I should dig it out. Lovely cookies!
My grandmother used to make meringue cookies like this, filled with either chocolate or crystallized ginger. Love them!
Oh, the crystallized ginger sounds great! I’d have never thought of that.
WOW… these are just wonderful! I’d love to make these as soon as the humidity decreases a bit!
Thank you, Deeba. I made these on a very high humidity day and they still turned out great for me.
These certainly are a treasure. However, I see an immediate problem with the recipe: “Leave the cookies in the oven overnight. Do not open the oven door.” There is absolutely no way I would be able resist taking just a peek, just a taste!
LOL, Barbara. Yes, it’s hard to keep that oven door closed especially when the aroma of chocolate is filling the house!
What a delightful cookie. I can’t wait to try these.
How cute these cookies are! And they look so very easy. I especially love that they get left in the oven overnight. I’m always looking for a new and simple cookie to use for Christmas and this looks like a great one to try.
I share your addiction for cookbooks. I’m sure there is some type of help group for that, but I’m not willing to own up to the addiction yet. :)
Thanks for posting these.
Yeah, probably some support group for us cookbook addicts, but I’m not looking to find it!
I am with ya….junior league girls could throw down! Love this! ;)
Yep. I don’t know why, but they have the best cookbooks I’ve ever seen. Love finding the vintage copies, too. Great stuff in those!