Forgotten Cookies

The secret in beating the egg whites into submission (stiff peaks) and when ready to add nuts and stuff you fold then in, not beat them into the egg whites. I also double the recipe below. Seems only sensible to do so since you are going to the trouble of making these wonderful cookies.

First preheat oven to 350 before you even start.

1. 4 egg whites: One of the secrets of beating egg whites into a fluffy, stiff meringue is to make sure that there is nothing greasy touching the beaters or bowls or anything the egg whites will touch. Also, make sure you do not get any yolk in with the whites. Beat the egg whites fast until they form firm peaks. While beating add

2. 1 1/3 cups of sugar

3. Then still while beating add 2 teaspoons of vanilla.

4. Beat until stiff peaks

5. By hand, fold in gently:

• 12 oz chocolate, peanut butter or butterscotch chips
• 2 cups of chopped nuts, any kind you like
• 1 cups of chopped cherries, cranberries or raisins
• OR any of the above combination OR maybe just one of the above. Totally up to you. The original recipe only calls for chocolate chips and nuts. I liked adding the chopped cherries.

6. Spoon onto UNGREASED cookie sheets. I always cover the cookie sheet with foil to make it easier to remove then when ready.

7. TURN OVEN OFF!!!!

8. Leave them in the oven for at least 6 hours or overnight. Do Not open the oven
YUM!