2 lg. egg whites
1/4 tsp. cream of tartar
2/3 c. extra fine granulated sugar
1 c. chocolate chips (Hershey's mini chips)
1/2 c. chopped pecans
1/2 c. dark raisins

Line 2 cookie sheets with aluminum foil. Preheat oven to 350 degrees. (Use electric mixer). Beat egg whites briefly, add cream of tartar and beat briefly. Add sugar and beat 2 minutes or more until thick. Use wooden spoon to FOLD in other ingredients. Drop by ice tea spoon full onto foil lined cookie sheets.

Place in oven, close oven door and turn oven OFF. Leave in oven overnight. Next morning carefully peel foil from bottoms of cookies. Store airtight. Yield: 3 1/2 dozen. Doubles easily.