Breadcrumb Cookies

Got stale bread sitting on the counter? Don’t toss it. Turn it into cookies.

Breadcrumb cookies are one of those old-school pantry-clearing recipes that sounds strange but absolutely works. The breadcrumbs give these cookies a dense, chewy texture that’s nothing like a typical flour-only cookie. Think somewhere between an oatmeal cookie and a spice cake.

Raisins get a boiling water bath to plump them up, cinnamon brings the warmth, and a handful of nuts adds crunch. They come together in about 30 minutes from bowl to oven.

Kitchen Tips

• Use fine, dry breadcrumbs for the best texture. Pulse stale bread in a food processor until evenly ground.
• Pouring boiling water over the raisins isn’t optional. It hydrates them so they stay juicy instead of turning into hard little pebbles in the oven.
• Don’t overbake. Pull them when the edges are golden but the centers still look slightly soft. They firm up as they cool.

Variations

• Swap raisins for dried cranberries or chopped dates.
• Use pecans or walnuts for the nuts, or try toasted pumpkin seeds for something different.
• Add a pinch of ground cloves or allspice alongside the cinnamon for deeper spice.