1 ¾cupsall purpose flour or white whole wheat(220 grams)
1 ½teaspoonsbaking soda7 ml
½teaspoonsalt (scant)2 ml
8tablespoonsunsalted butterroom temperature (114 grams)
½cuppacked light brown sugar110 grams
½cupgranulated sugar95 grams
2tablespoonslightly beaten egg(24-27 grams)
2teaspoonsvanilla extract10 ml
½cupvegetable oil
3ozgood quality white chocolatevery finely chopped (84 grams)
Instructions
Preheat oven to 350 degrees F. (180 degrees C)
Combine pistachios and oats in food processor and process until pistachios are ground and mixture looks coarse. Add corn flakes and coconut and pulse processor about 20 times or until mixture is fairly uniform but there are still some flecks of corn flakes. Set aside.
Mix flour, baking soda, and salt together in a medium bowl. Set aside
Beat butter and both sugars using high speed of an electric mixer just until creamy; add egg and vanilla and beat for another 30 seconds, then beat in oil. Add flour mixture and stir by hand until it is almost mixed in; add pistachio/corn flake mixture and white chocolate and stir until mixture is fully blended.
Using a tablespoon measure, scoop up tablespoons of dough and roll into 1 inch (25 grams each) balls. Press the balls lightly to make ½ inch thick rounds and place on parchment lined cookie sheets about 2 inches apart.
Bake for 13-15 minutes. Remove from cookie sheet and let cool completely on a wire rack.