Turn The Oven Off Cookies Food

FORGET-ME-NOTS (FORGOTTEN COOKIES)

Steps:

• Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper. Do not grease.
• Beat egg whites until stiff peaks form.
• Stir together salt and sugar then gradually beat into the beaten whites.
• Stir in vanilla and fold in the chocolate chips.
• Drop by mounded teaspoonfuls on the lined baking sheet and place in preheated oven. Immediately turn oven off. Let cookies dry over night. Resist peaking so as not to let out the heat.

FORGOTTEN COOKIES

Steps:

• Preheat oven to 350°.
• Beat egg whites until stiff.
• Add salt and sugar and beat a little more.
• Fold in nuts and chips.
• Drop batter by teaspoons on baking sheets.
• Place in oven and turn oven off. Let set overnight (no peeking!).

FORGOTTEN COOKIES-DIABETIC

Steps:

• Preheat oven to 350°.
• Beat egg whites until foamy.
• Gradually add sugar substitute and continue beating until they hold stiff peaks.
• Add salt and vanilla.
• Stir well.
• Stir in pecans and chocolate chips.
• Cover cookie sheet with foil and spray with a non stick spray.
• Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off.
• Leave overnight in oven with door closed.

SURPRISE MERINGUES

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.

OVERNIGHT COOKIES

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.

"TURN THE OVEN OFF" COOKIES

Steps:

• Set oven, yes you still have to turn the oven on, for now, to 400 degrees.
• Cover a cookie sheet with foil.
• Beat egg whites until stiff.
• Add sugar, 1/8th at a time, beat until crystals disappear (don't overbeat).
• Add vanilla and mix 2 minutes.
• Stir in chocolate chips.
• Drop by teaspoons onto cookie sheet.
• TURN OVEN OFF.
• Leave cookies in oven for 2 hours.
• Store in air tight container after cool.