Overnight Cookies

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Total Time
24hrs 15mins
Prep
15 mins
Cook
24 hrs

Easy to make and light as a cloud.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Beat egg whites until frothy.
  3. Add salt and cream of tartar, and beat until stiff, but not dry.
  4. Gradually add sugar, continueing to beat until very shiny and stiff.
  5. Add vanilla and almond extract.
  6. Fold in pecans and chocolate chips.
  7. Drop by the teaspoon onto greased cookie sheets, and place in preheated oven.
  8. Immediately turn off the heat and leave until morning.
  9. Do NOT open the oven (bakes on retained heat).
  10. Store in an air-tight container if there are any left over.
Most Helpful

5 5

I loved these! I did have a little operator error in that my oven wasn't quite high enough when I put the cookies in originally. So, in the morning, they were still a little gummy when I took them out. I turned the oven back on to 350, put them in and turned it off, and went to church. When I came home they were perfect! U left out the pecans and was a tad generous with the mini chocolate chips. These were a great crispy meringue cookie that I didn't need to babysit. I think this will be one I make frequently before I go to bed to put in lunches. Particularly since I can use my stand mixer and it does all the work for me. Thanks!