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- Forgotten cookies are airy, chewy, melty meringues that add variety to any cookie tray.
- Once mixed, they set overnight in a warm, turned-off oven with no need to monitor.
- These treats are naturally gluten-free and use up spare egg whites left over from other cooking.
If cookies are around, they’re all I can think about. Never in my life have I forgotten about cookies. These adorably bumpy little meringues, however, are “forgotten” because you leave them in a turned-off warm oven overnight to dry out.
Forgotten cookies were a staple in community cookbooks from the 1960s to the 1980s. They likely came about because home bakers were cranking out holiday desserts and had extra egg whites on hand. Most recipes call for folding chocolate chips into the meringue, though sometimes it’s nuts. I use both!
Maybe you used to make forgotten cookies, and you… forgot about the recipe. But I think these retro treats deserve a resurrection. They’re airy, chewy, and melty all at once, perfect for adding variety to a cookie tray. Mini chocolate chips bring little bursts of velvety sweetness, while pecans add a toasty crunch.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hausser
Tips for Making Meringue
If you’ve never made meringue before, don’t fret! It’s not a big deal, especially with a little know-how.
- Acid in the form of cream of tartar works to stabilize the meringue. Don’t skip it.
- Fat is the #1 enemy of meringue. Any trace in a bowl or on a beater will keep your meringue from whipping up stiffly. Wipe the inside of your bowl down vinegar before starting if you’re worried, and check the whites for traces of yolk.
- Humidity is the #2 enemy of meringue, making it soft and sticky. You can make meringue successfully on a humid day, but it’s fussier. If you’re a meringue newbie, you might want to wait for dry weather.
- Resist the urge to just crank up your mixer to high speed from the start. When you beat meringue at a lower speed for a longer time, it’s less likely to collapse.
Mix Up Forgotten Cookies With Mix-Ins
Mini chocolate chips allow for more even distribution in these small cookies. Try to keep any mix-ins you add on the tiny side.
- Swap the mini chocolate chips for crushed candy canes or mini M&Ms.
- Swap the chocolate chips for finely chopped toasted pecans, or use half nuts and half chips.
- Tint the cookies with the food coloring of your choice.
- For a sweet and salty version, try crushed pretzel bits.
Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hausser
Storing and Freezing Forgotten Cookies
Forgotten cookies are delicate. Store them in an airtight container at room temperature, stacked in between layers of parchment paper. They’ll keep in a dry place for up to 1 week.
Keep Meringues Crispy
Tuck food-grade silica gel desiccant packets in your storage container to keep the cookies crisp. If the silica gel packets aren’t food grade, make sure they don’t physically touch the food.
Freezing is a perfect way to store forgotten cookies, because you don’t need to worry about humidity. Packed in an airtight container between layers of parchment paper, they’ll keep for up to 3 months in the freezer. When thawing them, take them out of the container so any condensation won’t make them sticky.
