The Huffington Post makes a suggestion on what to do with cookies that have gone stale over time: turn them into pie crusts.
Not only does it reduce food waste, but it makes for a delicious addition to any pie.
As for what cookies make the best pie crusts, and what filling to use? They have some suggestions for that as well:
“Sure, chocolate wafers, graham crackers and gingersnaps are the go-to options for cookie crumb crusts, but really any cookie will do ? even chocolate chip, so long as they’re crisp. The general rule of thumb for making a cookie crust is to use two cups crushed cookies to three tablespoons melted butter. You can add a little bit more sugar if more sweetness is what you crave, and even some spice (like cinnamon or cardamom) depending on the cookie you’re repurposing into crust.
Once you have the pie crust taken care of, it’s just a matter of figuring out what you want to fill it with. No-bake pies, like banana cream, are a great option, though you’ll want to be sure bake the crust for 10 minutes in a 375 degree oven just to help it firm up. Ice cream pies are a good idea too ? and no need to bake the crust since the freezer keeps the crust intact. “