Breadcrumb Cookies
Submitted by woozle
Turn stale bread into chewy, cinnamon-spiced cookies packed with plump raisins and crunchy nuts. Breadcrumb cookies are a clever zero-waste baking trick your grandma probably knew.
YIELD
1 batchPREP
15 minCOOK
15 minREADY
30 minGot 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.
Ingredients
Directions
Mix dry ingredients and pour 1 cup boiling water over raisins.
Blend margerine, sugar, eggs, and bread crumbs.
Add raisins and water.
Add flour mixture, nuts and vanilla.
Mix well and put on cookie sheets. Bake 325℉ (160℃) about 15 minutes or until brown.
Good way to use up any stale bread.
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