Overnight Cookies Recipes

Steps:

• Place your glass or metal bowl and metal blender legs into the freezer for 30 to 45 minutes.
• Do not turn your oven off after your dinner or your "last" batch of cookies. Make sure oven is set at 350* to 400*.
• Place parchment paper on cookie sheets.
• Gently separate egg whites from yolks. Discard yolks.
• Remove bowl and blender legs from freezer.
• Place egg whites in cold bowl and blend on high with cold blender legs until stiff.
• While blending the egg whites stiff, add vanilla and salt.
• Gradually add sugar until the egg whites form stiff peaks. Do not over blend!
• If egg white mixture seems it be failing to form stiff peaks, in about 5 minutes, blend in cream of tartar.
• Gently fold in chocolate chips and nuts.
• Place by teaspoon full on the parchment covered cookie sheets.
• Put the cookie sheets into the oven an turn the oven off.
• Leave the cookies in the oven overnight (8 to 9 hours). NO PEEKING!
• Variation: Fold in 1/3 cup cocoa powder and substitute 1/2 of the chocolate chips for peanut butter chips and substitute peanuts for walnuts. This variation was created for my niece Lily, who has a tree nut allergy, but loves peanut butter.

Steps:

• Cream together the butter, sugar and eggs.
• Sift together the flour and soda, then add to the butter mixture.
• Add nuts and form into 2 rolls.
• Place into the freezer for several hours or over night.
• When ready to bake, take out roll and slice into 1/4 inch slices and place on your cookie sheets ready for baking.
• Bake in a 350 degF oven until down (try 5- 8 minutes per pan).

Steps:

• Preheat oven to 350°F.
• Beat egg whites until frothy.
• Add salt and cream of tartar, and beat until stiff, but not dry.
• Gradually add sugar, continueing to beat until very shiny and stiff.
• Add vanilla and almond extract.
• Fold in pecans and chocolate chips.
• Drop by the teaspoon onto greased cookie sheets, and place in preheated oven.
• Immediately turn off the heat and leave until morning.
• Do NOT open the oven (bakes on retained heat).
• Store in an air-tight container if there are any left over.

Steps:

• Cream sugar with melted butter.
• Sift flour and baking powder.
• Add eggs alternately with flour to creamed mixture of butter and sugar.
• Add vanilla and divide dough into 4 parts.
• Add coconut to one part, peanut butter or peanuts to another part, dates to the third part, and cinnamon and nutmeg to the last part. Roll each dough separately in wax paper or put in molds.
• Chill in refrigerator several hours or overnight.
• Slice and bake 7-10 minutes at 400 degrees.

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Steps:

• Stir together almondmilk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days.
• Before eating, top with granola and almonds, if desired.

Steps:

• The night before serving, stir the cinnamon and 100ml water (or milk) into your oats with a pinch of salt.
• The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey and the nut butter.