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Preheat the oven to 300 degrees F. Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes.
Revive it with some bread. If youâre pressed for time, try the microwave. Place the dried-out brown sugar in a microwave-safe bowl and top with a slice of fresh bread or a damp paper towel. Cover the bowl with plastic wrap and microwave it in 15-second intervals until the sugar is moist and easy to scoop. Youâll be well on your way to getting those cookies in the oven. If you discover hard brown sugar and have time to spare, Susan M. Reid, editor of âThe Baking Sheet,â from King Arthur Flour, suggests placing the sugar in a resealable plastic bag overnight with a slice of bread or a couple of apple wedges.