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.