These are last-minute, easy to make, frugal cookies. These recipes first appeared in a 2009 story about frugal baking: http://goo.gl/2aM7iT.
Adapted from Sue Tucker of Raleigh and “Maida Heatter’s Brand-New Book of Great Cookies.”
2 egg whites
Dash of salt
3/4 cup sugar
1 cup semisweet chocolate chips, preferably mini chips
Break eggs. Separate egg whites and leave in a bowl to come to room temperature.
Preheat oven to 350 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny side up.
In the bowl of an electric mixer, add egg whites and dash of salt. Beat the whites until they barely hold a soft mound (not a point) when the beaters are raised. On medium speed, gradually add the sugar, one tablespoon at a time. Beat until stiff peaks form. Using a spoon, stir in chocolate chips. Drop cookies on cookie sheet.
Place cookies in preheated oven and turn oven off. Let cookies remain in oven for 3 hours or more. You can leave them overnight in the oven.
Makes 24 cookies.
Adapted from “Maida Heatter’s Brand-New Book of Great Cookies.”
2 large eggs
1 cup granulated sugar
1 tablespoon butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 cups old-fashioned oatmeal (not instant)
Adjust an oven rack to the middle of the oven and preheat oven to 375 degrees. Line cookie sheets with aluminum foil, shiny side up. (Do not use heavyweight foil; the cookies won’t bake as well.)
In the bowl of an electric mixer, beat the eggs. Gradually beat in the sugar. Increase the speed to high and beat for 10 minutes.
Meanwhile, in a small pan over low heat, melt the butter; set aside to cool.
Add the vanilla, salt and baking powder to the eggs and beat to mix. Remove the bowl from the mixer. Stir in the butter. Then stir in the oatmeal. Make sure batter is well combined.
Spray the foil-lined sheet with Pam or some other nonstick spray.
Use a slightly-round teaspoonful (keep these small) of the dough for each cookie. These cookies will spread, so place the mounds of dough 2 1/2 to 3 inches apart.
Bake for 12 minutes. Check halfway through to move the sheet front to back once during baking to ensure even browning. Bake until the cookies are lightly colored with paler centers. (In my oven while testing, these cookies were done in 7 to 8 minutes.) Let them cool on the sheet. With a metal spatula, transfer the cooled cookies to paper towels or a brown paper bag.
If you wish, the foil can be wiped and resprayed as you continue to bake the remaining cookies.
Store in an airtight container.
Makes 48 wafers.
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