I’ve been using the Alice’s Tea Cup cookbook for a while, but am only now getting to the Rooibos Oatmeal Butterscotch Chip Cookies. Along with the tea and butterscotch chips, the recipe calls for turbinado sugar, and I just never seemed to have turbinado around. Determined to try these cookies, which are described as “crunchy and irresistible”, I picked up all the ingredients this morning. For the tea, I used red rooibus, because Phoenix is not so easy to find around here.
The first category these should go in is “Bake Sale Worthy”. They are thick, hearty, and have crunchy edges.
The recipe calls for Irish Oats, but quick oats will work in a pinch. For the butter, I used European style for less spreading, but regular butter would be fine. Oddly enough 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.
At any rate, these are good and I’m going to put them in the rotation, which means I’ll probably make them again in six years.
- 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
- Preheat oven to 375 degrees F. and line two baking sheets with parchment paper or nonstick foil.
- Steep the tea in 1/4 cup boiling water for 7 minutes. Discard leaves (or bags). 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 (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.