Overnight Cookies Recipes

OVERNIGHT CHOCOLATE CHIP COOKIES

Steps:

• Cream butter in a large mixing bowl. Add sugars and mix for 5 minutes until creamy. Add in eggs and vanilla and mix well.
• In a separate bowl, mix together flour, baking powder and salt. Add flour mixture to butter mixture slowly, making sure to scrape down the sides of the bowl.
• Fold in chocolate chips.
• Store dough in an air tight container for 24 hours in refrigerator.
• Preheat oven to 350 degrees. Using a medium cookie scoop place cookie dough on an ungreased baking sheet about 2 inches apart. Bake for 8-10 minutes. Let cookies cool on baking sheet for 1-2 minutes before removing to rack to cool completely.

MERINGUE COOKIES ("FORGOTTEN KISSES")

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.

EXCELLENT OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

EASY REFRIGERATOR COOKIES

Steps:

• In a medium bowl, cream the butter with the white sugar and brown sugar. Stir in the eggs and vanilla. Sift together the flour, baking soda, cream of tartar, cinnamon and salt; stir into the creamed mixture. Finally, mix in the nuts. Divide dough into 3 equal parts, shape each piece into a log about 1 1/2 inches in diameter. Wrap logs in wax paper and chill for 3 hours or overnight.
• Preheat oven to 400 degrees F (200 degrees C). Cut dough logs into 1/4 inch slices and place them on an unprepared cookie sheet. Bake for 8 to 10 minutes, until light brown.

OVERNIGHT COOKIES

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.

OVERNIGHT COOKIES

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).