| 1 | Heat oven to 375°F. |
| 2 | Lightly spray cookie sheet with non-stick vegetable cooking spray. |
| 3 | In small mixer bowl, beat egg whites with cream of tartar and salt until soft peaks form; gradually add sugar, beating until stiff peaks form. |
| 4 | Carefully fold in chips and vanilla. |
| 5 | Drop by teaspoons onto prepared cookie sheet. |
| 6 | Place cookie sheet in preheated oven; immediately turn off oven and allow cookies to remain 6 hours or overnight, withut opening door. |
| 7 | Remove cookies from cookie sheet. |
| 8 | Store in airtight container in cool, dry place. |
| 9 | About 2-?dozen cookies. |
| 10 | nutrition facts: serv size: 2 cookies (21g), servings: 15, amount per serving: calories 90, fat cal. |
| 11 | 25, total fat 2.5g* (4% dv), sat.fat 2.5g (13% dv), sodium 25mg (1% dv), total carb. |
| 12 | 17g (6% dv), sugars 15g, protein 1g, not a significant source of cholesterol, dietary fiber, vitamin a, vitamin c, calcium, or iorn. |
| 13 | Percent daily values (dv) are based on a 2,000 calorie diet. |
| 14 | *contains 2.5g of salatrim per serving, only 55% of which is used by the body. |
| 15 | Therefore this recipe provides 1.5g of available fat per serving vs 3.5g in the regular forgotten chips cookies recipe |
| 16 | hershey"s is a registered trademark of hershey foods corporation. |
| 17 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 18 | meal-master compatible recipe format by karen mintzias |
