Overnight Cookies—for Real

As a full-time working mother, I am always looking for ways to make food that tastes great without a huge time commitment. Shortcuts are my friends. This explains my current love affair with my slow cooker. I often use it for overnight cooking. Admittedly, waking up to the smell of chili is not as enticing as waking up to the smell of bacon or coffee, but it certainly eases my overloaded schedule! But this delightful recipe does not require a slow cooker.

Don’t fret, you are not leaving your oven on all night. This recipe could not be easier (unless you loathe whipping egg whites, which I do not), and the resulting light, crisp, and refreshing cookies are a hit at meetings, parties, and bake sales alike.

Go ahead! Put the cookies in the oven and then curl up in bed with a good book or tune in to your go-to guilty pleasure television programming. When morning arrives—voila!—cookies.

Mother’s Forgotten Cookies

2 egg whites, at room temperature
3/4 cup sugar
3/4 cup chocolate chips (I used mini chocolate chips, and only about 1/2 cup)
1/4 teaspoon mint extract
1 to 2 drops green food coloring (optional)

Preheat oven to 375°F. Line a large baking sheet with parchment paper.
Beat egg whites until stiff, gradually adding sugar. Fold in chocolate chips, mint extract, and food coloring.
Drop by teaspoonfuls on prepared baking sheets.
Place in the oven and turn off oven immediately. Leave in the oven with the door closed overnight.
Store in an air-tight container.

Makes about 3 dozen small cookies.

See recipe page for Mother’s Forgotten Cookies.