Oatmeal Chocolate Chip Lactation Cookies

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As I mentioned in a previous post, my little girl was born back in October. I’ve been breastfeeding her and since I just recently went back to work, I was concerned I would lose my milk supply since I’d be pumping during the day. I have looked for different ways to keep a good supply and have tried More Milk Plus pills and eating lactogenic foods, such as oatmeal and nuts. Some days I would notice an increase in supply, while others it didn’t seem to change, but that could have been due to my stress level. Anyway, since I love to bake, I figured I’d try out these Oatmeal Chocolate Chip Lactation Cookies found at Food.com. The main ingredients that are supposed to help boost supply are the oats, flax seed meal, and brewers yeast, all of which I ordered (in large containers) off Amazon.

To make the cookies, you will need…
1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup chocolate chips
2-4 tablespoons brewer’s yeast (I used 4 tbsp)

Directions:
1. Preheat oven to 350°.
2. Mix the flax seed meal and water and let sit for 3-5 minutes.

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3. Beat butter, sugar, and brown sugar well.

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4. Add eggs and mix well.
5. Add flaxseed mix and vanilla, beat well.
6. Sift together flour, brewers yeast (add more brewers yeast if you’d like a bigger increase in supply), baking soda, and salt.

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7. Add dry ingredients to butter mix.

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8. Stir in oats and chips.

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9. Scoop onto baking sheet.

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10. Bake for 12 minutes.
11. Let set for a couple minutes then remove from tray.

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Overall, I find these cookies to be pretty tasty! The recipe makes a TON of cookies (I think using my cookie scoop, it makes about 6 dozen), so I usually freeze half the batch. I’ve found that I like the ones that I’ve frozen better, because, for whatever reason, they stay soft longer after being defrosted. The ones right out of the oven get a little hard after a few days. I’m not sure how much these cookies are helping with my supply, but I figure they can’t be hurting it, and I’m always up for a cookie or two!

Baking love,
Heather

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S’mores Cookies

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Smores with words

Of all the Christmas cookies I made this year, these cookies were, by far, my favorite. Not really sure why- they really aren’t super different than a chocolate chip cookie, but something about the graham cracker on the bottom makes them a step or two above your average chocolate chip cookie.

I found the recipe for these cookies at Couponing and Cooking.

To make these cookies you will need:
1 cup butter, softened
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
1 cup mini marshmallows
12 full Graham crackers broken in half

Directions:
1.) Cream together butter and brown sugar.

2.) Beat in eggs and vanilla.

3.) Stir in the rest of the ingredients.

4.) On a lined baking sheet, place halves of graham crackers about an inch apart.

5.) Place a ball/scoop of dough in the center of each graham cracker.

6.) Bake at 350 degrees for 10 minutes and wait for the magic to happen! I took the advice from Couponing and Cooking and I didn’t bake them any longer than 10 minutes- they were perfect!

I found that even after a week, these cookies were still delicious. It might sound weird, but they were almost even better after a few days because the Graham Crackers softened and it was just the right texture and taste with the chocolate, marshmallow, cookie goodness!

Smores on Pan

Baking love,
Heather