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Alice’s Tea Cup Rooibos Oatmeal Butterscotch Chip Cookies

by on December 19, 2012 · 15 comments

Fuzz and I made a deal, that if she got the part of Annie in her school musical, I’d take her to New York to see Lilla Crawford play the role on Broadway.  Well, guess who’s going to New York?  Congratulations, Fuzz. And thanks for giving me an excuse to go to New York to see Annie, visit some museums and have a tea at Alice’s Tea Cup — home of the best pumpkin scones, as well as the source of this recipe.

Rooibus Phoenix Oatmeal Butterscotch Cookies

I’ve been using the Alice’s Tea Cup cookbook for a while, but am only now getting to this recipe.  It requires butterscotch chips, rooibus tea and turbinado sugar, and I just never seemed to have all three of those ingredients at once!  Determined to finally try the cookies, described as “crunchy” (what I’m craving these days) and irresistible, I picked up the chips and turbinado at the H.E.B. and just used red rooibus, because Phoenix is practically is not so easy to find around here.

The first category these should go in is “bake sale worthy”.  They were thick, hearty, and had crunchy edges.  The centers were still a bit soft, but I’m pretty sure by tomorrow they’ll be hard through and through.   As usual, I took a few liberties with the recipe.  I couldn’t find the right rooibus and used red, and didn’t use the recommended Irish quick oats, but rather store brand quick oats.  I also used a fat combo I’ve been playing around with — one part European style butter and one part regular butter.  I think using the European style butter (Plugra, in this case) helps prevent spreading, which might explain why my cookies were so thick.  Or maybe that’st just the way they are.  Either way, these were very good and I’m going to put them in the rotation, which means I’ll probably make them again in six years.

One final note, I couldn’t really taste the tea.  Maybe if I’d followed the directions and used actual Rooibus Phoenix I’d taste it, but I feel pretty comfortable saying you could just use a little vanilla and maybe some cold coffee to get the extra 1/4 cup liquid.


Alice's Tea Cup Rooibos Oatmeal Butterscotch Chip Cookies
Prep time
Cook time
Total time
Oatmeal Butterscotch Cookies infused with Rooibos tea
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 4 heaping teaspoons of Rooibos Phoenix tea leaves or 4 tea bags of Red Rooibos
  • 3 sticks (24 tablespoons) unsalted butter, room temperature (mine was very cool)
  • 2 1/2 cups turbinado sugar
  • 4 large eggs
  • 3 cups (13.5 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon Kosher salt
  • 6 cups quick cooking oats
  • 3 cups butterscotch chips
  1. Preheat oven to 375 degrees F. and line two baking sheets with parchment paper or nonstick foil.
  2. Steep the tea in 1/4 cup boiling water for 7 minutes. Discard leaves (or bags). Let cool and chill.
  3. With an electric mixer, cream the butter and sugar in a large bowl. Add the cooled tea and the eggs and beat until smooth.
  4. 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.
  5. Drop heaping (and by heaping, they mean about 1/3 cup, apparently) tablespoons of dough onto the baking sheets. Press down slightly. Bake for 15 to 18 minutes or until slightly browned.
The original recipe says to use heaping tablespoons, but the yield is only 20 to 24 cookies, which means you have to use VERY heaping tablespoons. Mine were about 1/3 cup, and I did press the dough down a little to shape it after dropping it on the baking sheet.

Alice's Tea Cup

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Published on December 19, 2012

{ 15 comments… read them below or add one }

Chewthefat December 19, 2012 at 1:39 pm

Interesting! NPR had a segment on baking with tea awhile ago. They times I have tried it, I agree that the flavor can be very subtle. I love your description of the overall texture of the cookie but I’d probably try it first with the lemon, orange, or even Early Grey teas I have first, before going on a hunt for specialty teas.

Erin December 19, 2012 at 2:13 pm

Fuzz! That’s wonderful news. Congratulations. I remember my parents taking me to see Annie twice when I was a little girl in L.A. and in Vegas. My sister and I got the record and would dance around to Easy Street. I’m itching to take my two to NYC to see Annie also. What a great experience for Fuzz to be Annie. Now I will go back and read about the cookie.

Jen December 19, 2012 at 2:58 pm

Great news about Fuzz! I’m excited for her and for the both of you for the trip to NYC!

karen December 19, 2012 at 3:38 pm

Congrats! How exciting!

Rodzilla December 19, 2012 at 3:46 pm

Congrats to Fuzz! I’m hoping you still would have taken her if she didn’t get the part though!

Anna December 19, 2012 at 3:59 pm

Thanks! Fuzz will read this and be happy for all the congrats. It was pretty stressful for her, but she is so excited and comes home happy after every rehearsal.

Rodzilla, I’m pretty sure I would have found an excuse either way ;).

Martha in KS December 19, 2012 at 8:19 pm

“Tomorrow, tomorrow, congrats Fuzz tomorrow. NY’s only a plane ride away.”

Sue December 19, 2012 at 9:51 pm

Congratulations to Fuzz! That is a BIG deal. Made even bigger by going to see Annie on Broadway. Fabulous, fabulous!!!
About the cookies. I’m super intrigued by these. I drink A LOT of herbal tea. Lately I’m not so wild about butterscotch chips. I’m wondering if I could just sub nuts or some other kind of chips or would that change them so much that it’s a bad idea?

Gloria December 19, 2012 at 11:55 pm

Fuzz is one talented girl!!! She can act, sing, and bake!!! You must be proud!!! She must be thrilled to go to New York!!! I bought Rooibos Tea for something, but I can’t remember what…Have a great holiday!!

Lisa W December 20, 2012 at 7:47 am

Congratulations Fuzz! Star of the show! Great job.

Anna December 20, 2012 at 7:50 am

Sue, do you like the cinnamon flavored chips? I think those would be good, too. The cookies do need some kind of chip, though.

Jan Harris December 20, 2012 at 10:55 am

I’m laughing at your 6 years comment. WTG Fuzz, break a leg. Jan

Kimberly December 20, 2012 at 1:21 pm

I’m not a fan of hot tea, but I love tea infused desserts! One of my all-time favorite cakes is a Chocolate Earl Grey cake so I will definitely be working tea into a future cookie.

Sue December 20, 2012 at 4:22 pm

Cinnamon chips are a great idea. I should have thought of that on my own. I don’t know why the butterscotch Chips seem too sweet to me these days.

delia December 22, 2012 at 12:31 am

Yay, Fuzz!

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