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

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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