Turn Sad Stale Cookies Into Delicious Croutons
Yesterday morning I decided to bake the leftover cookie I bought for this article on red-eyed gravy . My boyfriend was hanging out, and since he’s a guy who works in construction, I assumed he would eat at least two out of four. I baked them and offered him – with ham – but I was told that he “doesn’t like cookies.”
I assumed he was referring to canned biscuits because while they are beautifully drenched in sausage gravy, it’s hard to beat the homemade ones, but no. He explained that he didn’t like the “texture” of the cookie. This confession left me extremely irritated and with two half-eaten cookies. (I would like to think that this very bad option has something to do with the fact that he is from Connecticut, since this is where his strange opinions about food seem to stem from him, but who knows.)
I didn’t eat all four cookies anyway. The other two sat on the countertop, forgotten because we had to suddenly jump out the door. I did not think about them until this morning, when I went to make coffee and I was greeted by sad, thick, stale biscuits. If I had stored them properly yesterday before leaving the house, a simple toasting would have revived them, but that was too far away. So I did what I always do with sad bread and made croutons .
At one time I cooked a lot of toast, but now my favorite toast. They absorb the fat you throw them in much better than any other bread, and they cook very crispy on the outside while remaining tender and slightly chewy on the inside. After the oven was preheated, the whole process took seven minutes. You can use whatever cooking oil you like, but since we’re dealing with cookies, I recommend salted butter. To make biscuit crackers, you will need:
- Sad stale cookie, no matter how much you have
- 1 tablespoon of salted butter per biscuit
- Garlic Powder
- Fresh pepper
Preheat oven to 375 ℉. Melt the butter in a microwave-safe bowl for about 15 seconds. Whisk the butter until completely melted. Tear the cookies into small pieces and toss them into the ghee.
Transfer the cookie chunks to a non-greased baking sheet and lightly sprinkle with garlic powder and freshly ground pepper. Bake for 5-10 minutes, until croutons are dark golden brown. Serve immediately or store in an airtight container for up to three days. Serve with salads, in creamy tomato soup, or with this very light black pea stew . Or you can just eat them in handfuls, which I may or may not eat as I write this. (I did.)