John Watson Cookies

Recipe cobbled together from Quaker Oats’ “Vanishing Oatmeal Cookies” and Nestle’s “Oatmeal Scotchies” and then tweaked to be more Johnly (extra unexpected spices and actual tea–which happens to look like gunpowder).

½ cup plus 6 tablespoons butter, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
2 tsps vanilla extract
1-½ cups all-purpose flour
2 to 4 teabags of vanilla black tea (or tea of your choosing)
1 tsp baking soda
2 tsps ground cinnamon
1/8 tsp ground nutmeg
½ tsp salt
3 cups oats (quick or old fashioned, uncooked)
1 cup butterscotch chips (or more)

Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
In medium bowl, combine flour, baking soda, cinnamon, nutmeg, and salt; cut open tea bags and sprinkle in tea and mix well.
Add the flour/spices mixture to the butter/sugar mixture and combine.
Add oats and butterscotch chips and combine.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. (I flatten the balls just a little but you do what you want). Bake 8 to 10 minutes or until light golden brown (on the shorter side for chewy cookies, longer side for crunchy cookies). Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.