Nitey Night Cookies

Nitey Night Cookies

33

"These are called Nitey Night Cookies because you put them in a preheated - but turned-off oven - overnight, and when you wake up, they're ready to eat! My mom used to make them for me as a kid and I thought it was great fun."
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Ingredients

servings 362 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

Reviews

33
  1. 36 Ratings

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Most helpful positive review

Been Making these for over 50 years! Here's the scoop on meraguine. You MUST use fresh egg white. You have to add the sugar slowly and make SURE that it is fully incorporate. you MUST line the c...

Most helpful critical review

I followed the directions to the T. This morning it had a nice outside, but the inside and bottom were still wet and raw. Bummer.

Been Making these for over 50 years! Here's the scoop on meraguine. You MUST use fresh egg white. You have to add the sugar slowly and make SURE that it is fully incorporate. you MUST line the c...

YUMMMMM I remember my mom used to make these when I was little. She used to experiment with them and add peppermint extract, or raspberry extract etc.....Also, she used to cut a heavy paper gr...

An absolute godsend! As a working dad these made my life so much easier! My daughters on a dairy free diet and there just wasn't enough hours in the day to whip up nice desserts for her. Now i'v...

My mom made these when I was a kid and we loved them. They're great for parties/showers because you can customize the color with food coloring. The melt in your mouth texture is awesome. It i...

I didn't add the sugar gradually, I accidentally dumped it all in...so the texture was sort of weird and they actually didn't cook all the way through for some reason.

OMG! I love these cookies and I was specifically looking for them! My family also used to make them when I was little and I know I can not mess these up! They are SO GOOD!:)

Sweet and crunchy, just like a meringue cookie should be.

One thing that helps get a good airy, crisp meringue is to make sure egg whites are room temp, not cold.

I followed the directions to the T. This morning it had a nice outside, but the inside and bottom were still wet and raw. Bummer.