JOHN OATESMEAL COOKIES
Melt in your mouth, light as a feather
oatmeal meringue cookies with bits of dark chocolate.
For both men and women eaters.
3 egg whites, room temperature
¼ teaspoon cream of tartar
¾ cup sugar
1 teaspoon vanilla extract
1 cup instant oats
½ cup mini semi-sweet chocolate chips
Preheat oven to 300 degrees. Line two or three
cookie sheets with parchment paper (or bake in batches).
In a large glass bowl, beat egg whites and cream
of tartar with an electric mixer until soft peaks form (if you get even
one speck of egg yolk in it, you have to start over). Slowly add sugar
and continue beating until mixture is stiff and holds its shape, like
the bubblebath suds you used to sculpt hairdos with when you were a kid.
By hand, using a spatula or a giant guitar pick, gently fold in vanilla,
oats and chocolate chips.
Drop by teaspoonfuls onto cookie sheets about 1”
apart. Bake 25 minutes, or until very lightly browned and
hollow-sounding when tapped. Cool on wire racks. Makes 36. Store in
cool, dry place in airtight container.
Best served with good music, like ‘1,000 Miles of Life’ by John Oates
(the singer that was named after this cookie).
Notes: You can reuse the parchment paper when
doing batches. You can also make them one-bite cookies, using ½
teaspoonfuls of cookie mix and baking about 17 minutes.
©2009 by Robin Benzle. Invented exclusively for
For the love of food and travel.
Check the interview with Robin Benzle and John