May 5: Cinco de Mayo Pepita Crunch Cookies

Cinco de Mayo Pepita Crunch Cookies

Ingredients:
1/2 cup toasted, salted pepitas
3/4 cup old-fashioned or quick-cooking oats (not instant)
3/4 cup cornflakes
1/2 cup flaked sweetened coconut
1 3/4 cups (8 oz) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons (4 oz) unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tablespoons lightly beaten egg
2 teaspoons vanilla extract
1/2 vegetable oil
3 oz white chocolate, finely chopped

1. Preheat the oven to 350 and place a rack in the center. Have ready two ungreased baking sheets.
2. Combine the pepitas and oats in a food processor and process until coarsely ground. Add the cornflakes and coconut and pulse about 20x, or until the mixture is fairly uniform but there are still some flecks of cornflakes. Set aside.
3. Mix the flour, baking soda, and salt together in a medium-size bowl; set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and both sugars on medium speed until creamy. Add the egg and vanilla and beat for another 30 seconds, then beat in the oil. Add the flour mixture and stir by hand until it is almost mixed in. Add the pepita mixture and white chocolate and stir until fully blended.
5. Scoop up tablespoonfuls of dough and shape into 1 inch balls. Press the balls lightly to make 1/2 inch thick rounds and arrange them about 2 inches apart on the baking sheets.
6. Bake one sheet at a time for 12-14 minutes, or until the edges are lightly browned. Let cool for about 1 minute on the baking sheets, then transfer to a wire rack to cool completely.

Adding the vanilla and egg

Adding in the flour mixture

Thoughts: I couldn't find pepitas anywhere. I had posted about it on Facebook and had gotten two suggestions. I went to both and no luck so because pepitas are basically pumpkin seeds, I got raw pumpkin seeds. I then took a little olive oil and salt and roasted them on a baking sheet at 300 for about 20 minutes. I also used white chocolate chips instead of buying a white chocolate bar because it was cheaper.  It was a pretty easy cookie to put together. Patrick and I both thought it was just ok, although after eating a second (and third), I thought it was pretty tasty!