Quadruple Spice Brown Butter Oatmeal Crackie

by request of @yoginicuisine

The perfect crackie will be caramelized and crunchy on the bottom and sides, but soft in the middle and slightly craggy on top. If using water, crackies will be thinner and crunchier, but should still have a slight chewiness due to the xtra sugar content (this is essentially a brown sugar cookie w/added white sugar and spice).




1 cup flour
¾ tsp baking soda
1 tsp salt
1–1½ tsp cinnamon (less brings the other spices forward)
1 tsp cardamom
½ tsp ground cloves
¾ tsp ground ginger or galangal (preferred)

10 tbsp (1 stick + 2 tbsp) unsalted butter
½ cup organic dark brown sugar
1/3 cup white sugar
1½ tsp vanilla extract (more to taste)
1 large egg
– OR 3 tbsp water
– OR 3 tbsp dark rum
– OR 2 tbsp corn starch (arrowroot, too) + 1 tbsp water to make paste

1/3+ cup oatmeal

Parchment paper


– Preheat oven to 325 degrees (or 320 with convection)
– Line baking sheets with parchment (cutting to fit, if necessary).
– Melt butter on stovetop in a regular (not non-stick) pan until liquid and slightly brown with a nutty bouquet. Allow to cool but keep liquid.
– Sift flour to yield 1 cup.
– Combine flour, baking soda, salt and spices in a bowl.
– Beat both sugars, butter and vanilla at med-high speed with mixer. Use paddle attachment.
– Add whole egg. (OR if using water/rum/cornstarch – 1tbsp at a time, until absorbed.)
– Gradually beat in flour mixture (3 equal additions).
– Fold in oatmeal w/spatula until evenly distributed.
– Drop by rounded tablespoon onto lined baking sheets.
– Cook 12-14 minutes until edges begin to turn brown.
– Cookies will feel undercooked (i.e., very flexible) in pan when done, even when bottoms are browned.
– Rest on sheets for 2-3 minutes until cookies harden enough to transfer to a wire rack.

Comments are closed.