1cupbutterscotch chips or semisweet chocolate chips
1cuptoasted pecans or walnuts
Instructions
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Beat egg whites until white and foamy. Gradually add salt and sugar, continuing to beat until stiff peaks form. Fold in the vanilla, chips and nuts. Drop by tablespoons onto lined cookie sheets.
Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.
Makes 18-24 depending on how big you make your scoops.