Delightfully Easy Forgotten Cookies: The Overnight Chocolate Chip Meringue Experience
Forgotten Cookies, a charmingly named treat, earn their moniker because you prepare them, place them in the oven, and then simply “forget” about them until morning! Imagine waking up to the aroma of freshly baked, crisp-on-the-outside cookies, brimming with delectable chocolate chips and crunchy nuts. This isn’t just a recipe; it’s a cherished, old-fashioned baking tradition perfect for every home cook’s collection. Once you experience the effortless magic and incredible taste, you’ll never truly forget these delightful cookies. Their simplicity and unique preparation make them an absolute joy to create.
Much like classic chocolate chip meringue cookies, these forgotten cookies are a beloved choice for home bakers. Their appeal lies in their straightforward preparation, minimal ingredient cost, and incredible versatility. You can easily customize them with a variety of delightful add-ins, from classic chocolate chips and crunchy nuts to tropical coconut flakes or chewy dried fruit. The baking method itself is a fun, hands-off experience: simply assemble, place in the oven, turn off the heat, and let them slowly dry to a perfect crispness overnight. The result? Cookies that are wonderfully light as a cloud, yet satisfyingly crunchy, ready to be enjoyed when you wake up!
Why You’ll Love This Easy Forgotten Cookie Recipe
There’s so much to adore about these “set it and forget it” chocolate chip meringue cookies. They offer a unique blend of ease, deliciousness, and a touch of baking magic. Here’s why this recipe deserves a permanent spot in your repertoire:
- Effortless Elegance: These light and airy meringue cookies boast a delightful crunch from walnuts and sweet satisfaction from chocolate chips, offering an impressive treat with minimal effort.
- Overnight Perfection: The unique baking method allows them to crisp slowly in the turned-off oven, meaning you wake up to perfectly baked cookies ready to enjoy. It’s truly a “bake-and-forget” experience.
- Ideal for Busy Schedules: Their simple preparation makes them perfect for busy bakers who want a homemade treat without constant attention. Prep them in the evening and wake up to a fresh batch.
- Pantry-Friendly Ingredients: Made with just a few basic ingredients you likely already have on hand, making them an accessible and budget-friendly dessert.
- Customizable Fun: Easily adapt the flavors with various add-ins, ensuring there’s a version for every preference and occasion.
- Impressive Results: Despite their simplicity, these cookies look and taste sophisticated, making them excellent for gifting or entertaining.
If you enjoy simple, sweet delights, you might also like to make these chocolate bark bites with cranberries and nuts – another easy and delicious treat.
Essential Ingredients for Perfect Meringue Cookies
Creating these delightful forgotten cookies requires just a handful of common ingredients. Each plays a crucial role in achieving that signature light, crisp texture and rich flavor. Here’s what you’ll need:
- Eggs: You’ll need large egg whites. It’s crucial to separate the whites from the yolks carefully, ensuring no trace of yolk (fat) gets into the whites, as this can prevent them from whipping properly. Room temperature egg whites whip to a higher volume and more stable meringue, so plan ahead!
- Sugar: Standard white granulated sugar works well, but superfine sugar (caster sugar) is even better for meringues. Its finer crystals dissolve more quickly into the egg whites, resulting in a smoother, more stable, and glossier meringue.
- Cream of Tartar: This acidic salt acts as a stabilizer for the egg whites. It helps them whip up faster, achieve greater volume, and maintain a firm, stable structure, preventing them from collapsing.
- Salt: Just a pinch of sea salt enhances the overall flavor of the cookies, balancing the sweetness and bringing out the depth of the chocolate and nuts.
- Chocolate Chips: Choose your favorite! Semisweet or dark chocolate chips are classic choices. Mini chocolate chips are particularly excellent for meringues as they distribute evenly and don’t weigh down the delicate batter. For a lower sugar option, feel free to use no-sugar-added varieties.
- Nuts: Walnuts add a wonderful crunch, earthy flavor, and satisfying texture contrast to the light meringue. Ensure they are finely chopped for even distribution.
- Vanilla Extract: Real vanilla extract is essential for the best flavor. Its warm, aromatic notes complement the chocolate and nuts beautifully. Here is my favorite vanilla for superior taste.
Exact measurements for these ingredients can be found in the comprehensive recipe card below. Enjoy preparing these simple yet exquisite ingredients!
For another indulgent treat, consider this spiked hot chocolate with optional liqueurs – it’s like a liquid dessert. There’s also a delightful non-alcoholic version for all ages.
Exciting Substitutions and Creative Variations
One of the best aspects of forgotten cookies is how adaptable they are. Once you master the basic meringue technique, you can experiment with a myriad of flavor combinations. Here are some ideas to get your culinary creativity flowing:
- Nut Swaps: Instead of walnuts, try chopped pecans for a buttery, rich flavor, or almonds for a more delicate crunch. For a nut-free option, consider using toasted sunflower or pumpkin seeds for texture, or simply omit nuts entirely for a pure meringue experience.
- Alternative Chocolate: Dive into a world of chocolate choices! Experiment with GoodSam chocolate chips, unique date-sweetened chocolate chips for a natural sweetness, or these specialized chocolate chips that are free from 14 common allergens. A note of caution: I personally avoid brands using erythritol due to recent studies linking it to cardiovascular risk, and malitol, another sugar alcohol that can cause digestive upset in some individuals.
- Different Chocolate Types: Beyond chips, finely chop your favorite chocolate bar (milk, dark, or a mix) into small pieces. You could also try white chocolate chips, mini chocolate chips, or even festive mint chips for a holiday twist.
- Coconut Bliss: Add finely chopped unsweetened coconut for a lovely texture and tropical hint. Be sure to use unsweetened flakes, not the sticky, sweetened variety, to maintain the cookie’s delicate balance.
- Spice It Up: A quarter teaspoon of ground cinnamon or a pinch of nutmeg can add warmth and depth to your meringues, especially for autumn or winter.
- Holiday Flavors: During the Christmas season, incorporate crushed peppermint candy for a festive crunch, or add a few drops of peppermint extract for a minty flavor.
- Citrus Zest: A teaspoon of finely grated lemon, orange, or lime zest can brighten the flavor profile and add a refreshing twist.
- Dried Fruit: Finely chop dried cranberries, cherries, or apricots and fold them in for a chewy, fruity burst.
For a healthy treat that tastes indulgent, try these peanut butter oatmeal protein balls with chocolate chips. They’re no-bake, nutritious, and best kept in the freezer!
Chef’s Tip on Whipping Egg Whites for Success: Achieving perfect, stiff egg whites is the foundation of excellent meringue cookies. The ideal temperature for whipping egg whites is at room temperature because their protein structure is more relaxed, allowing them to incorporate more air and achieve greater volume. However, separating egg whites from yolks is often easier when the eggs are cold, as the yolks are firmer and less likely to break. Therefore, the best strategy is to separate your eggs while they are cold, then allow the egg whites to come to room temperature (typically 30-60 minutes on the counter) before whipping. This ensures maximum volume and stability, leading to a beautifully stiff and glossy meringue.
Step-by-Step Guide to Making Forgotten Cookies
Making forgotten cookies is a straightforward and enjoyable process. The key is to follow the steps carefully, especially when it comes to the meringue. Remember: for the best results, ensure your egg whites are at room temperature before you begin. Cold egg whites simply won’t whip as effectively. Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper or aluminum foil, which will prevent sticking and make cleanup a breeze.
Important Note on Timing: The “forgetting” aspect is key to these cookies! In my extensive recipe testing, I’ve found forgotten cookies can be left in the turned-off oven for as long as 17 hours, resulting in super crisp and dry meringues. However, they can also be perfectly crisp and ready in as little as 5 hours, especially if your oven retains heat well. I recommend testing one cookie around the 5-hour mark. Carefully remove one cookie from the oven, let it cool for a minute, and then taste for crispness. If it’s not quite there, simply return the tray to the oven and let it continue drying with the door closed until your desired texture is achieved.
Chef’s Tip: Achieving Perfectly Portioned Cookies: For uniform, professional-looking cookies, a disher (also known as a cookie scoop) is an indispensable tool. It makes portioning quick, easy, and consistent, ensuring all your cookies bake evenly. You can find various sizes online to suit your preference. The size I frequently use for these forgotten cookies is the #30, which yields a nice, medium-sized cookie. Remember, the higher the disher number, the smaller the cookie size (e.g., a #40 scoop will produce smaller cookies than a #30, resulting in more cookies per batch). If you prefer a more rustic, free-form cookie, simply use a standard tablespoon to dollop the meringue batter onto your baking sheet.
Forgotten Cookies vs. Traditional Chocolate Chip Meringues: A Subtle Difference
While forgotten cookies and conventional chocolate chip meringue cookies share nearly identical ingredients, their distinguishing feature lies in their baking methodology, which profoundly impacts their final texture.
Forgotten cookies are initially placed into a pre-heated oven. Critically, the oven is then immediately turned off, and the cookies are left inside to slowly dry and crisp in the residual heat, typically overnight. This prolonged, gentle drying process, ranging from 5 to 17 hours in my experience, creates a meringue with a beautifully crisp exterior, while the interior retains a subtle, slightly chewy resilience. It’s this delicate balance that defines the forgotten cookie.
In contrast, traditional meringue cookies are baked at a very low, consistent temperature for an extended period, ensuring they dry out completely from edge to center. This method yields a uniformly crisp and incredibly light cookie throughout, often shatteringly delicate.
Interestingly, if you extend the drying time for forgotten cookies in the turned-off oven long enough, they will eventually achieve the fully dry, uniformly crisp texture characteristic of a traditional chocolate chip meringue, bridging the gap between the two styles.
Here’s an optional, visually appealing variation for baking your forgotten cookies: fold ¾ of the chocolate chips into the meringue batter along with the walnuts, and then artistically sprinkle the remaining ¼ cup of chocolate chips over the top of the portioned cookies just before placing them in the oven. This creates an attractive presentation where the chocolate chips are prominently displayed on the cookie’s surface.
Key Tips for Perfect Forgotten Cookies Every Time
Achieving light, crisp, and delicious forgotten cookies is easy when you keep a few crucial tips in mind. These small details can make a big difference in the quality of your meringue:
- Room Temperature Egg Whites are a Must: Always use egg whites that have come to room temperature. This allows them to incorporate more air and achieve maximum volume, resulting in a lighter and more stable meringue.
- Choose the Right Mixing Bowl: Opt for a metal, glass, or ceramic bowl for whipping meringues. Plastic bowls can retain residual grease, which is the enemy of egg whites and can prevent them from whipping to stiff peaks.
- Avoid Humidity: Meringues are highly susceptible to moisture. Try to make these cookies on a dry, low-humidity day. High humidity can prevent the meringues from drying out properly, leaving them sticky or chewy instead of crisp.
- Ensure Squeaky Clean Tools: Any trace of fat (from egg yolk, grease on bowls or beaters) can prevent egg whites from whipping. Wash your bowl and beaters thoroughly with hot, soapy water and dry them completely before starting.
- Don’t Skip the Cream of Tartar: Cream of tartar is a crucial stabilizing agent. It helps the egg whites whip faster, hold their shape better, and achieve those desirable stiff, glossy peaks. Without it, your meringue might be less stable and prone to weeping.
- Gentle Folding: When incorporating chocolate chips and nuts, use a light, gentle folding motion with a rubber spatula. Overmixing can deflate the beautifully whipped egg whites, resulting in flatter, denser cookies.
- The Oven Door is Sacred: Once the cookies are in the oven and the heat is turned off, resist the urge to peek! Opening the door releases the trapped heat and moisture, disrupting the slow drying process essential for their crisp texture.
Serving and Storage for Optimal Freshness
These delightful forgotten cookies are perfect for satisfying any sweet craving and make a charming, homemade gift during the holidays. Proper cooling and storage are vital to maintain their unique crisp texture.
Before storing, ensure your cookies are absolutely and completely cool. Even a hint of warmth can create condensation within the container, leading to chewy and sticky cookies rather than the desired crispness. Meringue cookies are inherently fragile, so careful handling and packaging are essential to prevent crushing.
To store, use an airtight container or a sturdy cookie tin with a tight-fitting lid. This is crucial because meringues are highly susceptible to moisture absorption from the air, which can quickly turn them soft. If you’re stacking them, place a layer of parchment paper or wax paper between each layer to protect them and prevent sticking. Store the container at room temperature in a cool, dry place. Avoid refrigeration, as the humid environment inside a refrigerator is the arch-nemesis of meringues and will cause them to soften and become sticky. Properly stored, forgotten cookies can typically retain their crispness and fresh taste for up to 5-7 days.
Frequently Asked Questions About Forgotten Cookies
Chewy or sticky forgotten cookies are typically a result of moisture. This can be due to high humidity in your environment on the day you baked them, insufficient baking or drying time in the oven, or improper storage that allowed them to absorb moisture from the air. Ensure they dry completely and are stored in an airtight container in a dry place.
The traditional instruction for forgotten cookies is “overnight,” which usually translates to about 8 hours. However, the exact timing can vary significantly based on your oven’s heat retention capabilities, the size of your cookies, and even ambient humidity. I recommend testing a cookie around the 5-hour mark and adjusting the drying time from there until they reach your preferred level of crispness.
While it’s possible, it’s not ideal. Cream of tartar acts as an acid and a stabilizer for egg whites, helping them whip to a higher volume and achieve a much firmer, more stable meringue. Without it, you run a higher risk of your egg whites not reaching nice stiff peaks, leading to flatter, less airy cookies.
Meringue can be quite finicky! The most common culprit for failure to reach stiff peaks is the presence of fat. Even the smallest amount of egg yolk, or residual grease in your mixing bowl or on your beaters, can inhibit the egg whites from whipping properly. Always ensure your equipment is squeaky clean and completely dry before you start. Humidity can also be a factor, making it harder for egg whites to stabilize.
Absolutely! A stand mixer works wonderfully for meringues, often making the process even easier as it frees up your hands. Use the whisk attachment and follow the same speed progressions (low to foamy, medium to soft peaks, high while gradually adding sugar for stiff peaks).
If your oven loses heat quickly, your cookies might require a longer drying time, potentially exceeding the typical 8 hours. You might also consider turning the oven on to its lowest setting (e.g., 170-200°F / 75-95°C) for 30-60 minutes after the initial turn-off, then turning it off again and leaving the cookies to dry completely. This provides a bit more consistent heat for the initial drying phase. Just be careful not to “bake” them at a low temperature for too long, as the goal is slow drying.
Discover More Delicious Sweet Treat Recipes
If you’re eager to explore more delightful desserts and sweet ideas, be sure to check out our comprehensive desserts index page for a wealth of inspiration! From comforting classics to innovative creations, there’s a treat for every occasion and palate.
- Hearty Cranberry Oatmeal Cookies Recipe
- Decadent Fudgy Gluten-Free Chocolate Brownies
- Easy Chocolate Bark Bites Recipe
- Delicious Pumpkin Chocolate Chip Cake
⭐️ Share Your Forgotten Cookie Experience!
If you’ve tried making these magical forgotten cookies, we’d love to hear from you! Please leave a comment below and let us know how much you enjoyed them. If they were a hit with your family and friends, consider giving this recipe a 5-star rating! Your feedback and ratings are incredibly helpful to other readers and bring great joy to us.
📖 Recipe Card: Classic Forgotten Chocolate Chip Meringue Cookies
Forgotten Cookies: Overnight Chocolate Chip Meringue
Sally Cameron
Pin Recipe
Equipment
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Hand mixer (or stand mixer with whisk attachment)
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Baking sheet (at least one large, or two standard)
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Parchment paper (essential for easy removal and non-stick surface)
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Cookie scoop (aka disher) I use the #30 for ideal cookie size.
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Large mixing bowl (metal or glass for best results)
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Rubber spatula (for gentle folding)
Ingredients
- 2 large egg whites at room temperature for optimal volume (ensure no yolk present)
- ⅔ cup granulated sugar superfine (caster) sugar dissolves best for smoother meringue
- 1 cup chocolate chips (semisweet, dark, or mini work best)
- 1 cup chopped walnuts (or pecans, for added crunch and flavor)
- 1 teaspoon vanilla extract (pure vanilla for best flavor)
- ⅛ teaspoon cream of tartar (stabilizes egg whites)
- 1 pinch salt (fine sea salt is recommended)
Instructions
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Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a large cookie baking sheet with parchment paper or aluminum foil. This prevents sticking and ensures easy removal.
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Whip Meringue: In a very clean, dry large mixing bowl, using a hand mixer (or stand mixer with whisk attachment), begin beating the room temperature egg whites with the cream of tartar and salt on low speed until they become light and foamy. Increase the speed to medium-high and continue beating until soft peaks form. Add the vanilla extract and beat briefly. Then, increase the speed to high and gradually add the sugar, one tablespoon at a time, allowing it to fully incorporate after each addition. Continue beating until the meringue is glossy and forms very stiff peaks that hold their shape firmly.
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Fold in Add-ins & Portion: Gently fold the chocolate chips and chopped nuts into the stiff meringue using a rubber spatula. Be careful not to deflate the meringue. Drop tablespoonfuls of the batter onto the prepared parchment-lined baking sheet. For uniform cookies, use a #30 cookie scoop (as detailed in the chef’s tip below).
Bake & “Forget”: Place the baking sheet with the portioned cookies into the preheated 350°F (175°C) oven. Immediately close the oven door, and then turn the oven OFF completely. Do not open the oven door. Allow the cookies to slowly dry and crisp in the cooling oven overnight, or for a minimum of 5 hours.
NOTE on Drying Time: The drying time can vary significantly. I’ve found forgotten cookies can become super crisp in as long as 17 hours, or be perfectly ready in as little as 5 hours, depending on your oven’s heat retention and cookie size. Around the 5-hour mark, you can carefully pull one cookie from the tray to test its crispness. If it’s not quite firm enough, simply return the tray to the oven with the door closed and let them continue drying.
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Cool & Store: In the morning (or after sufficient drying time), remove the cookies from the oven. Let them cool completely on a wire rack. Once fully cooled, transfer them to an airtight container or a cookie tin with a tight-fitting lid. To prevent crushing and sticking when layering, place a piece of parchment or wax paper between each layer of cookies.
Storage Advice: These crisp cookies will keep well on the counter in an airtight container for about a week. Important: Do not refrigerate meringues, as the moisture and humidity in the refrigerator will cause them to soften and become sticky.
Notes
- Nut Alternatives: Easily swap walnuts for chopped pecans, almonds, or even a mix of your favorite nuts. For a nut-free version, consider toasted seeds (like sunflower or pumpkin seeds) or simply omit them entirely.
- Coconut Addition: Fold in some finely chopped unsweetened coconut for a subtle tropical flavor and added texture. Avoid sweetened, sticky coconut flakes.
- Warm Spices: A pinch of ground cinnamon, nutmeg, or even a hint of cardamom can add wonderful warmth, especially during colder months.
- Chocolate Types: Experiment with different types of chocolate! Beyond standard chocolate chips, try finely chopped dark chocolate, milk chocolate, white chocolate, or even festive mini mint chips.
- Holiday Flavors: For a festive twist, add crushed peppermint candy or a few drops of peppermint extract during the holiday season.
- Citrus Zest: Grate in the zest of a lemon, orange, or lime for a bright, refreshing flavor profile.
- Dried Fruit: Finely chopped dried cranberries, cherries, or apricots can add a delightful chewiness and fruity sweetness.
Achieving Mound-Shaped Cookies: For more mounded cookies rather than flatter ones, ensure your meringue is whipped to very stiff, glossy peaks. The consistency of the meringue batter is key to its shape retention. Gently fold in the add-ins to prevent deflating the air you’ve whipped into the egg whites.