Friday, January 23, 2015

Kitchen Adventures; Chocolate Chip Oatmeal Lactation Cookies

Yyyyyyep. This is the first recipe I'm posting since having a baby. These cookies are the only thing I've made, let alone baked, that didn't involve reheating frozen something I made in November.

As you know, I have a tiny one now. He eats breast milk only, so I'm very conscious of my supply, and working to maintain or even increase it a little. A friend of mine had a baby in 2013 Andi remembered she'd made special lactation cookies. I did a little research and found tons of recipes, all with a couple necessary 'supply-increasing' ingredients - oats, brewers yeast, and flax seed meal.

Good thing these cookies are yummy. Otherwise I'd have nothing to post about. 

I baked the first batch of these on Monday, and by Friday it was time to bake the second.

Oh, something to keep in mind should you make these: this recipe is giant. I hope you have plastic wrap or parchment to roll up the dough and keep in in the freezer.

Lactation Cookies
Yields about 3 dozen cookies. (more if you make them smaller than I do)

1 cup of butter
1 cup of sugar
1 cup of firmly packed brown sugar
4 tablespoons of water
2 tablespoons of flax seed meal
2 eggs
1 teaspoon of vanilla
2 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
3 cups of steel cut oats
1 cup of chocolate chips
4 tablespoons of brewer's yeast

Preheat oven to 350°.
Mix the flaxseed meal and water, set aside and let sit for 3-5 minutes.
Cream the butter, sugar, and brown sugar.
Add eggs and mix well.
Add flaxseed mix and vanilla, mix well.
Sift together flour, brewer’s yeast, baking soda, and sa
Add dry ingredients (flour, brewer’s yeast, baking soda, and salt), and mix.
Thoroughly stir in oats and chocolate chips.
Scoop onto baking sheet, approximately 1” balls.
Bake for 12-14 minutes
Allow cookies to set for a few minutes before removing from tray.


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