March 18, 2010

Night Time Cookies


Sleep tight...

I know of a few people that like a snack before bedtime. If you are apt to do so, this recipe is not for you, at least not tonight.

There are many ways of making meringue type cookies and this is one that we have much success in making. Leaving them in the oven over night allows the cookies to dry out properly. It is important not to open the oven door during the time, regardless of the urge to take a peek. Doing so will make the cookies a little sticky.

Night Time Cookies
6 egg whites
1/2 teaspoon cream of tartar
1 1/3 cup sugar
1 -16 oz package chocolate chips
1 cup chopped pecans or nuts
    Beat egg white with an electric mixer on high until foamy. Beat in the cream of tarter and slowly beat in the sugar, one tablespoon at a time until dissolved and stiff peaks form. Fold in the chocolate chips and pecans.

    Preheat oven to 275 degrees F.

    Drop mixture by teaspoon onto parchment or foil lined baking sheets. Bake for 30 minutes.

    Turn off oven and leave overnight. No peeking. Store cookies in an airtight container at room temperature.

    Note: Substitute the chocolate chips with 1 cup crushed peppermint candies for another taste or combine all three.

    8 comments :

    1. Mmmm....these look light and crunchy. I would love to add pumpkin seeds too. Drick, that 6 pieces are not enough for me. Did you reserve a another plate for me? Hope you did :D

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    2. This is def. a keeper!!!!! We are watching our wastline. This would be perfect!

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    3. Great cookie concept. A real test to the snacking will power, don't know if I could resist peeking! Have a great day!

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    4. What a totally fascinating cookie recipe! I absolutely must make these..I love this one!

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    5. Now, that is a great way to make cookies at night while sleeping. So, instead of eating them as a nighttime snack, you can eat them for breakfast. Nice!

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    6. At what temperature do you bake them? Not listed in the recipe.

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    7. thanks Patricia for catching it, I have now added the temp

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    8. Gosh, I bet these won't last long!

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