This is a public service announcement. You know those 3-ingredient cookies that have been floating all over Pinterest? Not the peanut butter ones (those are incredible), I’m talking about the ones with oats, bananas, and chocolate chips. They’re a lie. The cookie is a lie!
For starters – don’t call them cookies. Cookies are one of the most delightful treats known to man and they don’t deserve to have their good name sullied by being associated with these banana-oat patties. Call them oatmeal hockey pucks. Call them tastebud-killers. Call them life-ruiners.
And what did bananas, oats, and chocolate chips ever do to deserve such heinous mistreatment?
Most importantly, these fakers are disgusting. They’re so gross – both tasting and looking – to the point of being offensive and I die a little bit inside each time they get repinned. I totally understand that sometimes you get a cookie craving that cannot go unsatisfied and find that your pantry is completely empty, but do yourself a favor and just say no to these. These are a pathetic excuse for a cookie and eating one will only make you want the real thing more.
How about this, Pinterest – the next time I find myself with oats, bananas, and chocolate chips, how about I just MAKE A BOWL OF BANANA CHOCOLATE CHIP OATMEAL.
The reason I bring up these disgusting three-ingredient atrocities is because I have a real three-ingredient cookie recipe that is a cinch to whip up (if you have a stand or hand mixer) and actually tastes incredible.
Friends, if you are looking for cookies with the least amount of ingredients possible, look into meringues. It’s all in the egg whites, baby.
Brown Sugar Crisps
- 2 large egg whites, room temperature
- Pinch of salt
- 1/2 cup firmly packed light brown sugar
- Preheat oven to 200 degrees.
- Beat egg whites until foamy. Add salt and continue beating until soft peaks form. Lower speed and gradually add the brown sugar, one tablespoon at a time. Once all of the sugar has been added, scrape down the sides of the bowl with a rubber spatula to incorporate all the sugar. Resume beating on high until meringue is glossy with stiff peaks.
- Transfer meringue to a piping bag and pipe onto parchment-lined baking sheets. Bake for 75 minutes. Turn oven off and leave the meringues in the oven for an additional hour or more to crisp.
- Let cookies cool completely before transferring to airtight container to store.
Take note, Pinterest. This is how you do a three-ingredient cookie. Really, it’s a two-ingredient cookie because it’s just a pinch of salt and salt isn’t really an ingredient anyway. The best part is, most people almost certainly have these ingredients in their fridge and pantry already.
Meringues are such an underappreciated cookie – they’re gluten-free, low in calories and fat, and are obscenely delicious for how few ingredients they require. They’ve got the most incredibly delicate, airy texture – like eating chunks of clouds.
These cookies in particular have a great warm, rich sweetness from the brown sugar that makes them taste decadent but not heavy. It’s a nice contrast – the deep molasses flavor versus the feather-light texture of the meringue. You wish your 3-ingredient cookies were this complex, Pinterest. (Sorry to be so mean, Pinterest, I actually do love you. But I just feel really strongly about sweets, and especially things masquerading as sweets.)
If you’re interested in learning more about meringues, I highly recommend the cookbook this recipe is from. There’s a great background section about how and why meringues work and the recipes include everything from pies to cakes to cookies to frosting. The incredible photography is an added bonus.
So the next time you’re craving a cookie and your pantry is filled with dust and cobwebs, look inside your fridge instead. Egg whites will never let you down but Pinterest might.