Alice’s Tea Cup Rooibos Oatmeal Butterscotch Chip Cookies

Ingredients

• 2 teaspoons baking soda 
• 3 cups butterscotch chips 
• 1.5 teaspoons cinnamon 
• 4 large eggs 
• 13.5 ounces flour all-purpose
• 1 teaspoon kosher salt 
• 6 cups cooking oats quick
• 4 teaspoons rooibos phoenix tea leaves red
• 2.5 cups sugar 
• 24 tablespoons butter unsalted room temperature (mine was very cool)

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• aluminum foil
• spatula

Directions

1. 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).
2. Let cool and chill.With an electric mixer, cream the butter and sugar in a large bowl.
3. Add the cooled tea and the eggs and beat until smooth.In a separate bowl, mix together the flour, baking soda, cinnamon and salt.
4. 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.
5. Bake for 15 to 18 minutes or until slightly browned.