{"id":130775,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/surprise-meringues\/"},"modified":"2025-01-14T08:30:00","modified_gmt":"2025-01-14T14:30:00","slug":"surprise-meringues","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/surprise-meringues\/","title":{"rendered":"Forgotten Cookies"},"content":{"rendered":"<p>Don&#8217;t let the name &#8220;forgotten cookies&#8221; fool you. These old-fashioned treats are not dough-based cookies, and you won&#8217;t forget them anytime soon! The <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vanilla-meringue-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/vanilla-meringue-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meringue cookies<\/a> are made from stiffly beaten egg whites, salt and sugar, with bits of chocolate and nuts mixed in. They&#8217;re as light as a cloud with a crisp shell and chewy interior.<\/p>\n<p>So, why are they called forgotten cookies? The answer lies in how they are baked. As meringue-style cookies, they need to be baked at a low temperature for a long period of time, and they need to cool for an even <em>longer<\/em> period of time to prevent cracking. Once your cookies are baked, you leave them in the oven until you&#8217;ve forgotten about them.<\/p>\n<p>In this recipe, we call for a cooling time of 1-1\/2 hours, but you can leave the cookies in the oven overnight. Just keep that oven door closed. No peeking until they&#8217;re ready to come out!<\/p>\n<h2>Ingredients for Forgotten Cookies<\/h2>\n<ul>\n<li><strong>Egg whites:<\/strong> Let your egg whites come to room temperature before you start the meringue batter. They&#8217;ll whip up better and give you airier cookies.<\/li>\n<li><strong>Vanilla extract:<\/strong> The vanilla adds classic &#8220;cookie&#8221; flavor and aroma.<\/li>\n<li><strong>Cream of tartar:<\/strong> In meringue recipes, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-cream-of-tartar\/\" data-name=\"www.tasteofhome.com\/article\/what-is-cream-of-tartar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cream of tartar<\/a> helps prevent the egg whites from becoming over-beaten as you whisk them to stiff peaks.<\/li>\n<li><strong>Sugar:<\/strong> Sugar adds stability to meringues\u2014not to mention sweetness. It should be added slowly, or else you risk deflating the fluffed-up egg whites.<\/li>\n<li><strong>Miniature chocolate chips:<\/strong> Tiny flecks of chocolate add color, bite and flavor to forgotten cookies. Feel free to swap the semisweet chips out for miniature dark chocolate or white chocolate chips.<\/li>\n<li><strong>Chopped pecans or walnuts:<\/strong> Chop your nuts to about the same size as the chocolate chips. This ensures you don&#8217;t knock out too much air from the meringue batter, and won&#8217;t overwhelm your delicate cookies with too much heft.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Beat the egg whites to soft peaks<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097841\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_01b.jpg?fit=700%2C1024\" alt=\"Place egg whites in a large bowl then add the vanilla, cream of tartar and salt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the egg whites in a large bowl and let them come to room temperature for 30 minutes. Meanwhile, preheat the oven to 250\u00b0F. Add the vanilla, cream of tartar and salt to the egg whites.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097839\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_02b.jpg?fit=700%2C1024\" alt=\"Beat on medium speed until soft peaks form\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat them on medium speed until <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soft peaks<\/a> form.<\/p>\n<h3>Step 2: Add sugar and beat to stiff peaks<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097840\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_03b.jpg?fit=700%2C1024\" alt=\"Gradually add sugar, 1 tablespoon at a time\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Gradually add the sugar to the egg white mixture, 1 tablespoon at a time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097835\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_04b.jpg?fit=700%2C1024\" alt=\"Beating on high until stiff glossy peaks form and sugar is dissolved\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat them on high speed until stiff glossy peaks form and the sugar dissolves, about six minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Remember to go slow here and add your sugar gradually. Don&#8217;t rush the process!<\/p>\n<h3>Step 3: Fold in the mix-ins<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097836\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_05b.jpg?fit=700%2C1024\" alt=\"Fold in chocolate chips and nuts.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Fold in the chocolate chips and nuts until just combined.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Have you seen the <em>Schitt&#8217;s Creek<\/em> &#8220;fold in the cheese&#8221; clip? It&#8217;s hilarious, and hits the nail on the head for just how ambiguous the term &#8220;fold&#8221; is. Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-name=\"www.tasteofhome.com\/article\/fold-ingredients-best-ever-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to fold ingredients<\/a> the right way to maintain the fluff and air in your meringue batter.<\/p>\n<h3>Step 4: Bake the cookies, then forget them<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097837\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_06b.jpg?fit=700%2C1024\" alt=\"Drop by rounded teaspoonfuls 2 in.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Drop the meringue batter by rounded teaspoonfuls spaced 2 inches apart onto parchment-lined baking sheets. Bake them for 40 to 45 minutes, until they&#8217;re firm to the touch. Turn the oven off and let the cookies dry and set in the oven for 1-1\/2 hours.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Don&#8217;t open the door while your cookies cool. You&#8217;ve been careful to create the perfect meringue so far, and you don&#8217;t want to ruin it by peeking inside the oven.<\/p>\n<h3>Step 5: Cool and store the cookies<\/h3>\n<p>Transfer the set cookies to wire racks. Store them in an airtight container.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Make sure your cookies are totally cooled before you put them in a container. Even a bit of warmth will create moisture inside your container, and moisture will make these cookies sticky in no time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097838\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_16b.jpg?fit=700%2C1024\" alt=\"A wooden bowl filled with Forgotten Cookies, speckled with chocolate chips, rests on a marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add extract:<\/strong> This forgotten cookies recipe is a great base for layering in different flavors. Peppermint extract, chocolate extract, <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-almond-extract\/\" data-name=\"www.tasteofhome.com\/collection\/best-almond-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">almond extract<\/a> and even coconut extract would be fun to experiment with.<\/li>\n<li><strong>Add sprinkles:<\/strong> Before you place your meringue cookies in the oven, sprinkle them with superfine sprinkles or crushed peppermint candies. Both will add flavor, crunch and a bit of color. Go with whatever the season calls for!<\/li>\n<li><strong>Add candied fruits:<\/strong> Finely chopped candied ginger or cherries make a sweet, chewy addition with a bit of kick. They&#8217;ll also complement the nutty, chocolaty flavors in these cookies.<\/li>\n<\/ul>\n<h2>How to Store Forgotten Cookies<\/h2>\n<p>Your forgotten cookies are akin to meringue, so they should be stored the same way. Once cooled, store the cookies in an airtight container at room temperature. Though not ideal, you could also freeze them. We don&#8217;t recommend storing these cookies in a refrigerator. It&#8217;s too damp in there, which will make your cookies sticky and soft.<\/p>\n<h3>How long do forgotten cookies last?<\/h3>\n<p>Store your cooled forgotten cookies in an airtight container at room temperature, layered between sheets of parchment for up to two weeks. Be sure to keep them in a dark, dry place, as light and moisture will make them sticky or soft.<\/p>\n<h3>Can you freeze forgotten cookies?<\/h3>\n<p>Yes, you can freeze forgotten cookies, though they will lose their crunch and perfect chew over time. Once cooled, place the cookies in an airtight container, layered between sheets of parchment. They will keep for one or two months in the freezer. To enjoy a forgotten cookie from frozen, remove it from the container and let it thaw on the countertop.<\/p>\n<h2>Forgotten Cookies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2097842\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_21b.jpg?fit=700%2C1024\" alt=\"A close-up of Forgotten Cookies reveals their chocolate chip meringue magic, boasting a light, airy texture.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How can you fix sticky forgotten cookies?<\/h3>\n<p>If your forgotten cookies are sticky after they&#8217;ve baked and cooled, they have retained too much moisture. To fix this, try drying them out more. Place them on a parchment-lined baking sheet in a 200\u00b0 oven for about 10 minutes, or until they feel dry.<\/p>\n<h3>What can you do with extra egg yolks?<\/h3>\n<p>If you don&#8217;t know <a href=\"https:\/\/www.tasteofhome.com\/collection\/what-to-do-with-egg-yolks\/\" data-name=\"www.tasteofhome.com\/collection\/what-to-do-with-egg-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">what to do with egg yolks<\/a> after you use the egg whites in this recipe, no worries. They&#8217;ll keep in the fridge for two to four days. To prevent them from drying out, cover the yolks with a splash of water before storing (just drain it off before using the yolks later).<\/p>\n<h3>Why is my meringue batter runny?<\/h3>\n<p>Several factors can cause your meringue batter to be runny, so be sure to check off all the essentials for <a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\" data-name=\"www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to make meringue<\/a>.<\/p>\n<p>Start by cooking in a cool, dry room; crank up the AC if needed in humid weather. Use well-dried bowls and tools so no moisture gets into the egg mixture. Whip your meringue mixture to the proper peaks to ensure the batter gets fluffy and stays stiff. Make sure your oven is preheated and your baking sheets are prepped and ready to go.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Forgotten cookies, aka &#8220;surprise cookies,&#8221; are fluffy meringues filled with specks of chocolate and nuts. Learn what makes this vintage recipe so beloved, and how to perfect them at home.<\/p>\n","protected":false},"author":7952,"featured_media":2099503,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304517,303971,304158,306983,304528,306980,306036,306989,304423,306027,304328,304993,304288,305487,306042,304338,306171,307038,307033,304515,303966,304988,304408,304368,303887,306848,304268,306053,306999,304558,324623,303994,304150,303883,304468,304473],"categories-v2":[308881,308500,310461,309438,310025,308893,310014,311761,310031,308821,308988,311758,308984,308481,308940,259620,310796,311771,308992,312036,310080,310079,308880,308495,308935,308813,308745,308478,309603,259483,339859,310046,308910,309177,308528,309434,308476,308875,308876],"coauthors":[343535],"recommended_recipes":[{"post_title":"Poor Man's 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Cookies","post_link":"\/article\/how-to-use-parchment-paper\/","post_image":"\/wp-content\/uploads\/2018\/08\/shutterstock_273029138.jpg"},{"post_title":"Fortune Cookies","post_link":"\/recipes\/homemade-fortune-cookies\/","post_image":"\/wp-content\/uploads\/2025\/03\/Fortune-Cookies_EXPS_TOHD24_29725_ChristineMa_6.jpg"},{"post_title":"Festive Meringue Cookies","post_link":"\/recipes\/festive-meringue-cookies\/","post_image":"\/wp-content\/uploads\/2021\/01\/Festive-Meringue-Cookies_EXPS_FT20_138913_F_1119_1.jpg"},{"post_title":"Secret Kiss Cookies","post_link":"\/recipes\/secret-kiss-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Secret-Kiss-Cookies_EXPS_HCCBZ19_9957_E05_15_7b.jpg"},{"post_title":"Back-to-School Cookies","post_link":"\/recipes\/back-to-school-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Back-to-School-Cookies_EXPS_FT21_37464_F_0602_1-12.jpg"},{"post_title":"Chocolate Chip Meringue Cookies","post_link":"\/recipes\/chocolate-chip-meringue-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Chip-Meringue-Cookies_EXPS_HCBZ22_20824_P1onP2_MD_06_03_5b.jpg"},{"post_title":"Cookies in a Jiffy","post_link":"\/recipes\/cookies-in-a-jiffy\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cookies-in-a-Jiffy_exps1379_CH2661980A02_02_3bC_RMS.jpg"},{"post_title":"Mint-Filled Cookies","post_link":"\/recipes\/mint-filled-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps97537_CC153599C04_24_3b.jpg"},{"post_title":"Surprise Package Cookies","post_link":"\/recipes\/surprise-package-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17069_RDN10542C29B-2.jpg"},{"post_title":"Chewy Surprise Cookies","post_link":"\/recipes\/chewy-surprise-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12301_CCC10672D37A.jpg"},{"post_title":"Valentine's Cookies","post_link":"\/recipes\/strawberry-valentine-cookies\/","post_image":"\/wp-content\/uploads\/2025\/01\/Valentine-s-Cookies_EXPS_TOHVP24_36413_MR_11_07_1.jpg"},{"post_title":"Fortune Cookies","post_link":"\/recipes\/fortune-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22242_LT10353D10.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Forgotten-Cookies--Surprise-Meringues-_EXPS_TOHcom24_7770_DR_12_05_20b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/surprise-meringues\/","name":"Forgotten Cookies","datePublished":"2018-01-01","dateModified":"2025-01-14","prepTime":"PT15M","cookTime":"PT40M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-Surprise-Meringues-_EXPS_TOHcom24_7770_DR_12_05_20b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Forgotten cookies, aka \"surprise cookies,\" are fluffy meringues filled with specks of chocolate and nuts. Learn what makes this vintage recipe so beloved, and how to perfect them at home.","recipeIngredient":["3 large egg whites","1 teaspoon vanilla extract","1\/8 teaspoon cream of tartar","1\/8 teaspoon salt","3\/4 cup sugar","1 cup miniature semisweet chocolate chips","1\/4 cup chopped pecans or walnuts"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat the egg whites to soft peaks","text":"Place the egg whites in a large bowl and let them come to room temperature for 30 minutes. Meanwhile, preheat the oven to 250\u00b0F. Add the vanilla, cream of tartar and salt to the egg whites. Beat them on medium speed until soft peaks form.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_01b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add sugar and beat to stiff peaks","text":"Gradually add the sugar to the egg white mixture, 1 tablespoon at a time. Beat them on high speed until stiff glossy peaks form and the sugar dissolves, about six minutes. Editor's Tip: Remember to go slow here and add your sugar gradually. Don't rush the process!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_03b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fold in the mix-ins","text":"Fold in the chocolate chips and nuts until just combined. Editor's Tip: Have you seen the Schitt's Creek \"fold in the cheese\" clip? It's hilarious, and hits the nail on the head for just how ambiguous the term \"fold\" is. Learn how to fold ingredients the right way to maintain the fluff and air in your meringue batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_05b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies, then forget them","text":"Drop the meringue batter by rounded teaspoonfuls spaced 2 inches apart onto parchment-lined baking sheets. Bake them for 40 to 45 minutes, until they're firm to the touch. Turn the oven off and let the cookies dry and set in the oven for 1-1\/2 hours. Editor's Tip: Don't open the door while your cookies cool. You've been careful to create the perfect meringue so far, and you don't want to ruin it by peeking inside the oven.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_06b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cool and store the cookies","text":"Transfer the set cookies to wire racks. Store them in an airtight container. Editor's Tip: Make sure your cookies are totally cooled before you put them in a container. Even a bit of warmth will create moisture inside your container, and moisture will make these cookies sticky in no time.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Forgotten-Cookies-TOHcom24_7770_DR_12_05_16b.jpg?fit=700,1024"}],"recipeYield":"4 dozen","author":[{"@type":"Person","name":"Kim Wehby"}],"nutrition":{"@type":"NutritionInformation","calories":" 70 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"20mg sodium","carbohydrateContent":"11g carbohydrate (10g sugars","fiberContent":"1g fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rebecca593"},"reviewBody":"<p>We've made these since I was a kid....  However, we heat the oven to 350 degrees while we are putting the cookies together.  We add chocolate chips and butterscotch chips in addition to the nuts when folding in.  We then put them in the oven and turn the oven off and let them be for an hour or so.  The perfect gluten free bite!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"knollbrookcook"},"reviewBody":"<p>I have made these a bunch. I like to make them in the evening and they bake while I pepare for bed. Then just turn the oven off and leave them there for the night. Works great. I never bother to put nuts in though. They are delicious.<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathleen490"},"reviewBody":"<p>Have been making these since the early 70s.  We call them Amnesia Cookies as you put them in the preheated oven, turn the oven off then forget about them until the next morning.  A family favorite.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"I made these cookies and they came out perfect!  This recipe is par excellence!  I took some to our facility hair salon today and the Surprise Meringues were well received!  They're SO SIMPLE to make, too!  delowenstein","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBucket"},"reviewBody":"These are a favorite at our house! 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