Nitey Night Cookies

Nitey Night Cookies

31 Reviews 5 Pics
Recipe by  Kirsten Chepeus

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 dozen

Directions

  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.

Share It

Reviews (31)

Rate This Recipe
KatMac
67

KatMac

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 cookies sheet with parchment or a brown paper bag trimmed to fit. That helps in several ways by absorbing moisture,keeps bottoms from browning(remember the bottom of the oven is always warmer - heat RISES) and makes for easy removal(you peel the cookies off instead of scraping off with a spatula).And very important make sure you oven is at the proper temp. Not all ovens are accurate. Get an oven thermometer and test your oven then either get it adjusted professionally or adjust your temp setting according to the thermometer. and last but not least when making this type of cookie NEVER,EVER open the oven once the cookies are inside until the full time has elapsed. Now to the cookie! these are SO versatile you can do many many variations on these. Almost any extract or nuts, color of your choice from vibrant to the palest shades with food color, peanut butter chips, crushed or chopped candies, sprinkles or decors of your choice, shredded coconut, finely chopped dried fruits. Let you imagination go WILD. And for goodness sakes ENJOY!!!

AMIRIS12000
44

AMIRIS12000

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 grocery bag and line the cookie sheet with it and drop the batter on the paper bag....why? I don't know, maybe it prevents it from sticking or burning on the bottom...or, keeps the concistancy of the bottom of the cookie light and airy like the rest of the cookie. Any way you do this, they are delicious!!!!!!!!!!!!!! Thanks for submitting it!

JEFFREY G
32

JEFFREY G

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've found these little beauties everyones happy!

More Reviews

Similar Recipes

Chocolate Truffle Cookies
(383)

Chocolate Truffle Cookies

Chocolate Chip Pudding Cookies
(225)

Chocolate Chip Pudding Cookies

Meringue Cookies
(67)

Meringue Cookies

Forgotten Cookies II
(52)

Forgotten Cookies II

Easter Story Cookies
(22)

Easter Story Cookies

Beacon Hill Cookies
(12)

Beacon Hill Cookies

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Truffle Cookies

>

next recipe:

Meringue Cookies