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I like these cookies very much, and sometimes I bake a loaf of bread to make them. After baking, they will freeze well for a month or two (although they will not last that long). Put them in an airtight container and heat them in the microwave until they are hot and chewy.
Tip: The cookies should feel a bit hard to the touch. To confirm that they are ready, check the bottom one; it should be light brown.
Swap option: To make these less clumpy and more refined, like Florence, reduce the flour to 1/4 cup. The recipe written is very good, you can add up to 1 cup chopped dark chocolate or 1/2 cup chopped unsweetened coconut. Or reduce the butter to 1 stick and add 1/2 cup of peanut butter.
Preheat the oven to 375 degrees Fahrenheit. Adjust the shelf so that it faces the middle of the oven, a few inches in the middle.
Put the bread cubes and sugar in the food processor and let the machine run until the mixture looks like wet sand, 1 to 2 minutes. Add the butter and let the machine run until the dough starts to form a loose ball around the blade, about a minute. Scrape the side of the work bowl with a rubber spatula and repeat. Add the eggs and vanilla, let the machine run for another minute, stop twice and scrape the sides again.
Combine flour, baking powder, and salt in a large bowl. Transfer the breadcrumb mixture to a bowl and stir until a slightly loose dough forms.
Place a large spoon on the large unoiled biscuit chip, and put the dough down. Space them about an inch apart; you should have about 24 cookies. Press the mounds lightly with your fingers to flatten them.
Bake, if necessary, switch the cookie slices between the shelves and rotate them after about 10 minutes to promote even baking, until the edges of the cookies start to brown and feel a little hard to the touch, 20 to 30 minutes. Transfer them to a metal rack to cool. They will be stored in airtight containers at room temperature for several days or frozen for several weeks.