White Chocolate Oatmeal Craisin Lactation Cookies

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White Chocolate Craisin Lactation Cookies

After posting my recipe for lactation cookies, I had a friend share another lactation cookie recipe with me, so I thought I’d give it a try this past weekend! Of the two cookies, I have to say I like the first recipe I posted a little better, which you can find here. I’m pretty sure it’s because they are not as healthy as these ones, and they include my favorite ingredient, regular chocolate (although, I do think dark chocolate could make these even better). Anyway, this recipe is a healthier lactation cookie option and still pretty tasty!

The original recipe can be found on Mama’s Like Me‘s page.

For the White Chocolate Oatmeal Craisin Lactation Cookie recipe you will need…
4 tablespoons water
1 cup Flaxseed Meal
½ cup unsweetened applesauce
½ cup coconut oil (I didn’t have coconut oil, so I used vegetable oil)
½ cup sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 ½ cups whole wheat flour (I didn’t have whole wheat flour, so I used regular flour)
3 cups Old Fashioned Oats
4 tablespoons Brewer’s Yeast
½ cup mini white chocolate chips
½ cup Craisins

Directions:
1. Preheat the oven to 350 degrees.

2. Mix the water and flaxseed meal together and set aside. (This seemed like a lot of flaxseed to me, and makes the cookies taste a bit nuttier. I might add less the next time I make these.)

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3. In a stand mixer, combine oil, applesauce, sugar, and brown sugar. Mix well.

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4. Mix in eggs, vanilla, and your flaxseed meal mixture. Mix well.

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5. Add your flour, oats, salt, baking soda, and Brewer’s Yeast. The dough will be sticky.

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6. Stir in white chocolate and Craisins.

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7. Use a cookie scoop and place your dough on a cookie sheet lined with parchment paper.

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8. Bake for 9 minutes. The cookies will still be a little soft. Put them on a baking rack to cool.

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9. Enjoy!

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Like the other lactation cookies, this makes a large batch so I put about half in my freezer for later. The next time I make these I will probably add a lot more chocolate and Craisins, but that’s mostly because I LOVE my sweets!

Baking love,
Heather

Oatmeal Chocolate Chip Lactation Cookies

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Title

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

Peppermint Hot Chocolate Cookies

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Peppermint Hot Chocolate with words

I was invited to a cookie exchange with some friends and I, of course, had to find a new, exciting cookie recipe to try! Since I LOVE peppermint hot chocolate, I decided upon Peppermint Hot Chocolate Cookies that I found at Mom Endeavor’s website.

To make the cookies you will need…
2 sticks but­ter at room temperature (or if you forget to leave it out, like me, pop it in the microwave for 25-30 seconds to soften it)
1 C sugar
2/3 C brown sugar
2 1/4 C flour
3/4 C cocoa pow­der or hot choco­late mix (I used dark chocolate cocoa)
2 eggs
2 tsp vanilla
1 tsp bak­ing soda
1 C pep­per­mint crunch bak­ing chips (I couldn’t find these so I used cut up Andes Mints. Not quite peppermint, but it still gave a great minty flavor!)
1/2 C semi-sweet or dark choco­late chips (I used semi-sweet because it’s what I had, but I think they would have been even better with dark chocolate!)
approx. 2 C mini marshmallows

Directions:
1. Pre­heat oven to 350 degrees.

2. Whisk together flour, cocoa powder, and baking soda until combined.

3. In a large mixer bowl, mix together the butter & sugar until fluffy. Add eggs and vanilla and then mix until everything is combined.

4. Slowly add the dry ingredients to the large bowl and mix until just combined.

5. Stir in ­mint & chocolate chips.

6. Form dough balls (I used my cookie scoop that I LOVE!) and place about 2″ apart onto parch­ment lined bak­ing sheets.

7. Bake for 10–12 min­utes. *At about the 8 minute mark, pull out the cook­ies and top with mini marshmal­lows (I did 4 per cookie). I lightly pushed them into the cookie before returning the cookies to the oven for the last few minutes. The marsh­mal­lows should get nice & puffy, but not too gooey. I watched for them to have a bit of a golden color on top, then pulled them out.

Peppermint Hot Chocolate on Pan

At first, I wasn’t so sure about the cookies and thought they were just ok. Then, the more that I ate them, the more I liked them! The combination of the mint with the chocolate, then a bit of the marshmallow gooey-ness on top was a winner!!

Baking love,
Heather

Turtle Cookies

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It’s been forever since I’ve blogged…but with good reason! My baby girl arrived October 2nd, and I’ve been so focused on her, I’ve had a hard time giving up time to do anything else! However, I did find some time to make tons of Christmas cookies, all of which I’m going to try to blog about! First up, Turtle Cookies!

Turtle with words

I found the recipe for the Turtle Cookies at The Kitchen is My Playground. These looked so good, I had to try them!

You will need…
Cookie:
1 c. all-purpose flour
1/3 c. cocoa powder (I used dark chocolate cocoa powder)
1/4 tsp. salt
8 T. (1 stick) butter, softened
2/3 c. sugar
1 large egg, separated, plus 1 additional egg white
2 T. milk
1 tsp. vanilla extract
1 1/4 c. pecans, finely chopped

Caramel Filling:
14 soft caramel candies (I used Kraft Traditional Caramels)
3 T. heavy cream

To make the cookies…

1. Combine flour, cocoa, and salt; set aside.

2. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.

3. Wrap dough in plastic wrap and refrigerate until firm. I left it in for about 2 hours and found that I really needed the heat from my hands to make the dough more pliable.

4. Whisk egg whites in a bowl until frothy (I used my hand mixer which made this SO much easier). Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball. Be careful when making the indentations, though. The spoon I used stuck every time. It might help to put a little butter or oil on the outside before making the indentations.

5. Bake at 350 degrees until set, about 12 minutes.

Prepare the Caramel Filling:
6. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

7. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan, then transfer to a rack to cool completely.

The Kitchen is My Playground’s recipe also has an option for a chocolate drizzle, but I skipped that part!

I have to say I had extremely high expectations for these cookies, but they kind of fell flat. Don’t get me wrong, they were good, I just expected a lot more!

One plus- I used the leftover caramels to make dark chocolate covered caramels…my favorite!

Baking love,
Heather