This recipe is the actual inside of a lid from a famous brand of oats. Mimi’s cookie recipe is kind of a secret because of her omissions, substitutions, and changes to the recipe after all these years.
Sometimes she adds nuts. Other times, no raisins at all. Usually more cinnamon. Or most times chocolate chips are tossed into the mix.
The exact substitutions and deletions, types of nuts and/or chocolate remain a secret. She won’t tell me.
“Because you make wonderful desserts and our dinner parties would not be the same without one of your desserts.”
This cookie recipe is a recipe Grandma Beverly used to make. I don’t remember The Boss ever making this cookie. When the offspring were young there were always homemade cookies in the house. Still I’m pretty sure I never had this cookie. Until yesterday. I was forced to sample one before dinner. All I said was
“These things are dangerous!”
2 egg whites
3/4 cup sugar
1 cup chopped pecans
6 oz semi-sweet chocolate chips
dash of salt
Preheat oven to 350 degrees.
Add dash of salt to the egg whites.
Beat egg whites until fluffy.
Gradually add sugar and beat until stiff. Add a few drops of vanilla.
Fold in pecans and chocolate chips.
Line a cookie sheet with parchment paper.
Drop by the spoonful onto the cookie sheet.
Turn oven off and leave the cookies in the oven for a minimum of three hours or overnight.
Makes about 30 cookies.
I learned the “forgotten” part of the cookie description is when you put the cookie sheet into the oven then turn the oven off. Set it and forget it.
Ole! Today is Arlo’s first birthday. Arlo is the son of my sons’ childhood babysitter. This is but one cookie from an entire plate full of the most incredible cookies I’ve ever seen. Many pictures were snapped to preserve the memory.