Best Turn The Oven Off Cookies Recipes
FORGOTTEN COOKIES I
These cookies are left overnight in the oven.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
- Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
- After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.
Nutrition Facts : Calories 57.9 calories, Carbohydrate 8.7 g, Fat 2.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 15.8 mg, Sugar 7.9 g
FORGOTTEN COOKIES II
Easy to make. Just mix them and put in the oven and forget them for 5 to 6 hours. I do them at night and leave them all night in the oven.
Provided by DOGIRL
Categories Desserts Cookies Meringue Cookies
Time 5h50m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
- In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
- Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 7.5 g, Fat 3.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 40.9 mg, Sugar 6.4 g
SURPRISE MERINGUES
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
FORGOTTEN COOKIES
These meringues are crispy on the outside and marshmallow-y on the inside, with bits of chocolate throughout. The best part of this recipe is that you turn off the heat once the cookies go in the oven, so you can truly forget about them until the morning. A spring-loaded ice cream scoop makes fast work of forming the meringues and you can use any size you like.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 20 to 40 cookies, depending on size of scoop
Number Of Ingredients 6
Steps:
- Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
- Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
- Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.
OVERNIGHT COOKIES
When you've finished your cookie baking for the day, or dinner for the night, make sure the oven is at 350* to 400* while you whip these up. Put them in the oven, turn it off and go to bed. NO PEEKING! 8 - 9 hours later, you will have very delicate but irresistible cookies.
Provided by Tracy J.
Categories Drop Cookies
Time 8h15m
Yield 36 Cookies
Number Of Ingredients 7
Steps:
- Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes.
- Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*.
- Place parchment paper on cookie sheets.
- Gently separate egg whites from yolks. Discard yolks.
- Remove bowl and blender legs from freezer.
- Place egg whites in cold bowl and blend on high with cold blender legs until stiff.
- While blending the egg whites stiff, add vanilla and salt.
- Gradually add sugar until the egg whites form stiff peaks. Do not over blend!
- If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar.
- Gently fold in chocolate chips and nuts.
- Place by teaspoon full on the parchment covered cookie sheets.
- Put the cookie sheets into the oven an turn the oven off.
- Leave the cookies in the oven overnight (8 to 9 hours). NO PEEKING!
- Variation: Fold in 1/3 cup cocoa powder and substitute 1/2 of the chocolate chips for peanut butter chips and substitute peanuts for walnuts. This variation was created for my niece Lily, who has a tree nut allergy, but loves peanut butter.
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