My son brought this recipe home with some Sunday school papers a few weeks back, and it's a really neat idea, I think especially because in the summer if I do any baking at all, it's later on in the evening.
INGREDIENTS2 eggs, at room temperature
2/3 cup sugar
pinch salt
1 teaspoon vanilla
1 cup finely chopped pecans
1 cup chocolate chips
Preheat oven to 350 degrees. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Gently fold in pecans and chocolate chips.
Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in the oven, then turn it off. Forget about the cookies until the next morning, when you can enjoy them with coffee or tea!
Do not open the oven once the cookies have been placed inside.
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