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Rooibos Oatmeal Butterscotch Cookies

March 21, 2014


  • 4 heaping teaspoons Rooibos (we suggest Au CaramelChoco-Caramel Safari, or straight Rooibos)
  • 3 sticks unsalted butter, room temperature
  • 2-1/2 cups sugar
  • 4 large eggs
  • 3 c. all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 6 cups quick-cooking oats
  • 3 cups butterscotch chips


  • Preheat oven to 375°. Line two baking sheets with parchment paper or nonstick foil.
  • Steep tea in 1/4 cup boiling water for 7 minutes. Discard leaves; let cool and chill.
  • With an electric mixer, cream the butter and sugar in a large bowl. Add the cooled tea and the eggs and beat until smooth.
  • In a separate bowl, mix together the flour, baking soda, cinnamon, and salt. Add to sugar mixture and stir until incorporated. Use a spatula or spoon to stir in the oats and chips.
  • Drop heaping spoons of dough onto the baking sheets. Press down slightly. Bake for 15-18 minutes or until slightly browned.

~From Alice’s Tea Cup, Haley Fox & Lauren Fox

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