Forgotten Cookies take just 10 minutes to prepare and then the oven does the rest. Mix them in the evening, leave them in the turned-off oven overnight, and wake up to a delicious batch of these light, meringue-style cookies.
These naturally gluten-free cookies are economical and yield about 48 cookies. They’re crisp on the outside, tender inside, and easy to customize with your favorite mix-ins.
😴 Forgotten Cookies (a.k.a. Nighty Night Cookies)
🕒 Active Time: 10 minutes
⏲️ Total Time: ~10 hours (overnight in the oven)
🍪 Yield: 48 cookies
👨🍳 Skill Level: Beginner-friendly
📦 Equipment: Mixing bowl, electric or stand mixer, foil-lined baking sheet
These airy cookies are made from whipped egg whites and sugar with optional mix-ins like chocolate chips and pecans. They come together quickly—whip, scoop, and leave in the oven overnight.
Because they “bake” in a turned-off oven while you sleep, they earned the playful name “forgotten cookies.” Do not open the oven while they sit; keeping the oven sealed is essential for the texture.
Store cooled cookies in an airtight container to keep them crisp for up to two weeks.
Table of Contents
- What are Forgotten Cookies?
- Ingredients for Forgotten Cookies
- How to Make Forgotten Cookies
- Recipe Questions
- Homemade Forgotten Cookies Recipe
- My Favorite Cookie Recipes
What are Forgotten Cookies?
Forgotten cookies are essentially meringue-style cookies made from egg whites and sugar. They’re similar in simplicity to classic recipes like peanut butter cookies or pecan pie cookies, but rely on whipped egg whites for their airy structure. You can think of them as egg white cookies or chocolate chip meringue cookies—easy to adapt with different chips, extracts, or nuts.
If a recipe leaves you with extra egg whites, these cookies are an excellent way to use them up.
Ingredients for Forgotten Cookies
See the recipe card below for exact measurements. The base is simple, and a few common substitutions work well.
- Egg Whites – Use large egg whites at room temperature for best volume. If using liquid egg whites, follow package conversion (about 4 tablespoons or 60 ml per white).
- Sugar – Gradually beaten into the whites until stiff peaks form; this stabilizes the meringue and adds crispness.
- Vanilla – A teaspoon of vanilla extract is classic. To change the flavor, substitute mint extract (use a smaller amount) or other extracts.
- Chocolate Chips – Semi-sweet works well; white, mint, or toffee bits are tasty alternatives.
- Nuts – Pecans are traditional here, but chopped peanuts or no nuts at all are fine.
- Salt – A pinch brings out the sweetness.
How to Make Forgotten Cookies
Basic steps and tools you’ll need:
- Mixing bowl and whisk, hand mixer, or stand mixer
- Baking sheet lined with aluminum foil
- Spatula or spoon for folding
- Measuring tools
- Beat egg whites in a clean bowl until foamy.
- Gradually add the sugar while continuing to beat until stiff peaks form.
- Stir in vanilla and a pinch of salt, then fold in chocolate chips and nuts.
- Drop teaspoon-sized mounds onto a foil-lined, greased baking sheet, spacing about 2 inches apart.
Place the sheet in a preheated 350° F oven, then turn the oven off. Leave the cookies undisturbed for about 10 hours—do not open the oven door. The residual, trapped heat slowly dries and sets the cookies, creating their signature texture.
Recipe Questions
Store cooled cookies at room temperature in a sealed container. They stay crisp for up to two weeks when kept dry.
Yes. Freeze in a single layer in an airtight container separated by parchment paper to prevent moisture absorption. Use within one month for best texture.
If you try this recipe, please leave a rating and a comment. We love hearing from readers!
Try storing or sharing these on holiday cookie platters—this budget-friendly recipe is great for bake sales and gift trays.
Homemade Forgotten Cookies
Equipment
- Baking sheet
- Whisk or hand-held mixer (or stand mixer)
- Mixing bowl
Ingredients
- 2 egg whites, large, at room temperature
- 2/3 cup sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup pecans, optional, chopped
Instructions
- Preheat oven to 350° F. Line a baking pan with foil and lightly grease it.
- Beat egg whites in a large bowl until foamy using a whisk, hand mixer, or stand mixer.
- Gradually add sugar while beating until stiff peaks form. Stir in vanilla and salt, then fold in chocolate chips and optional nuts with a spatula.
- Drop the mixture by teaspoonfuls onto the prepared baking sheet. Place the sheet in the oven, turn the oven off, and leave the cookies inside for about 10 hours without opening the door.
Notes
- Use a spring-loaded ice cream scoop to portion the dough for uniform cookies.
- Do not open the oven door while the cookies set; maintaining trapped heat is important for proper drying and texture.
Nutrition
Nutrition info is an approximation.
Additional Info
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