Actually, the almond butter gave these a VERY noticeable flavor. That kinda surprised me actually. But on your butterscotch idea, which would be good, I think, gee, I would have no idea. Maybe use 1/4 tsp. (1 capful) of extract in your batter and bake the first pan of cookies and taste? Then add more to the rest of the batter if the first cookies are not strong enough? Let me know how those come out. I'd like to try that if I get some butterscotch flavoring one day.