Put these in the oven and forget about 'em.
The most surprising thing about these Chocolate Chip and Peanut Butter Chip Forgotten Cookies is that you have to have the oven turned off in order to bake these delicious desserts. Once you preheat the oven, turn the oven off and the residual heat will cook the Forgotten Cookies. Leaving them in the oven overnight allows the heat to dissipate gradually allowing the egg whites to cook and the outsides to harden. This recipe is perfect for those craving a dessert while eating gluten free.
2 large egg whites
2/3 c. sugar
1 tsp. almond extract
Pinch of salt
1 c. chocolate chips
1 c. peanut butter chips
Let the egg whites come to room temperatures. Using an electric hand mixer or mixing stand, beat the egg whites on medium speed until it starts getting foamy. Add sugar a little bit at a time and add a pinch of salt. Continue beating until you reach Stiff Peaks Stage. Add almond extract. Preheat oven to 350ºF. Once stiff peaks form, gently fold in the chocolate chips and peanut butter chips. Line cookie sheets with aluminum foil. Spoon dollops of batter on to cookie sheet. Once the oven reaches 350ºF, turn the oven off. Place cookie sheets in oven and close the door. Leave the door closed for the next 10 hours. After the long wait, remove the cookies and eat!
Feel free to substitute or add some nuts or raisins instead of peanut butter chips for your own Forgotten Cookies creation. You can also change out the almond extract for vanilla, orange, or mint extract.
Related Recipes: This peanut butter cookie recipe uses only three ingredients!