When I found out Reese Witherspoon was releasing a book, I jumped for joy and immediately pre ordered a signed copy. As if her awesome and inspiring movies (and now TV show) weren’t enough, then she started designing clothes, and now she has a book. For a huge fan it’s almost too much.
Almost.
Because really can we ever have enough Reese Witherspoon in our lives?
The book has such a fun, positive infectious vibe that makes me want to channel my inner southern girl. While the tips about curling hair and throwing dinner parties are useful, I think the biggest takeaway after reading the book is that southern traditions do not have to, and in fact should not, stay in the south.
Placing a priority on family, kindness, generosity, and friendship should not be relegated to only the southern states. It’s something we should all focus on, particularly in the technology obsessed society in which we live.
Reese is such an inspiration to me and this book continues to prove why. She is a strong woman who never rests on her laurels but continues pushing herself and her career. I hope she will write more books, and I hope one day she will read one of my books and maybe recommend it for her book club and turn it into a TV show or movie. For someone like her to give me a chance when it feels like no one else will would be beyond life changing.
Reese strikes a great balance between serious talk about vitally important topics and light hearted chatter about music and southern language.
Oh, and I happen to have the same dress Reese wears on the cover in a slightly different color. Okay, it’s Mom’s dress, but she let me borrow it. I let her borrow plenty of things too.
There are also plenty of recipes in the book, and while I read it cover to cover, let’s be honest, I was dying to see what Reese was going to whip up for us. Though many of the recipes were tempting and I am hoping to share another with you in the new year (how is it almost the new year???), the Cowboy Cookies immediately stood out to me.
They are chocolate chip cookies taken to the next level. One of the things I loved best about them is that they are super versatile. You can use whatever mix ins you have on hand and love. also, this is probably the first time I have gotten more cookies out of a recipe than it said. this recipe makes SO MANY COOKIES!
For this time of year, when I practically carry cookies in my purse to hand out to friends, it is so nice to have all thee cookies on hand. I am a super picky cookie eater and I was afraid I would find these had too much stuff in them, but that was not the case at all. When perfectly baked aka a little doughy in the center, they are buttery and well balanced between the different flavors.
Another surprise: these are better at room temperature after resting for a day or two. That’s right, other cookies might have a metaphorical expiration date of as soon as they cool from coming out of the oven, but not these. The different, complex, and complementary flavors really shine when they are cool.
If I haven’t convinced you to make these cookie and buy and read this book, then clearly I am doing something wrong. Take a day to chill, read, and bake some cookies!
Cowboy Cookies + Whiskey in a Teacup
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 3 dozen cookies 1x
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- ½ teaspoon kosher salt
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 sticks unsalted butter, room temperature
- 3 large eggs
- 2 cups old fashioned rolled oats
- 2 cups carob or dark chocolate chips
- 1 ½ cups chopped pecans
- 2 cups unsalted, raw sunflower seeds
- 1 ½ cups raisins
Instructions
- In a very large mixing bowl (this makes a ton of dough. It was like a clown car of cookie dough 😉 ), cream butter, sugars, and vanilla until light and fluffy. Beat in the eggs one at a time until well combined. Slowly stir in the flour, baking powder, baking soda, and salt.
- Once just combined, stir in the oats, chips, pecans, sunflower seeds, and raisins. As long as you stick to the measurements, you can use any mix ins you like such as coconut, other nuts or seeds, Rice Krispies, potato chips – use your imagination.
- Form the dough into a large ball, cover the bowl with plastic and refrigerate 12 to 24 hours.
- When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment. Scoop the dough into golf ball sized portions and place on the sheet in four rows of three. You will have to bake in batches. I also put some of the dough in ramekins for a cookie cake. A regular sized cake pan or pie pan would work too!
- Bake 12 minutes until golden brown around the edges and barely baked in the center. Cookies will continue to firm up as they cool. Do not be tempted to overbake them. cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 1 week or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Whiskey in a Teacup by Reese Witherspoon
Sounds like a terrific book! And love this recipe — starting with the name. How neat is this? Really nice — thanks so much.
Eeeeeeeee you got a signed copy, how cool is that?! Sounds like a lovely book. And these cookies look absolutely amazing!
I think signed copies might still be available from Barnes and Noble if you are interested!
I LOVE REESE WITHERSPOON! When I was in acting school our one teacher was telling us about his perception of what our “type” was and he turned to me and just said: “Reese Witherspoon. Anything she has done you can do. Done” and I WAS SO STOKED
And these cookies look FANTASTIC, I love how big and full of goodness they look!
Yeah, that would be pretty much the best complement ever. I know you would looooovvvvvveeee these cookies!