No crazy long story of why or how I came up with this recipe. I always hate those (just get to the recipe already!) So without further ado, enjoy this recipe for Oatmeal Chocolate Chip lactation cookies to help give your milk supply a quick boost!
Prep Time: about 20 minutes
Makes about 20-24 cookies (depends on scoop size)
3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
5-6 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons vegetable oil
1 1/2 cups organic cane sugar
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips (I use Nestle)
Preheat the oven to 350 degrees F.
In a large bowl, mix together the oats, flour, brewers yeast, flaxseed, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and vegetable oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy. Add in the egg, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Stir in the chocolate chips with a spatula until they are evenly dispersed. Combine the “wet” ingredients and “dry” ingredients by pouring the wet dough into the dry ingredients. Mix on medium to high while doing this. As you mix, make sure to stir with a spatula to ensure there are no dry ingredients left, about 3-4 minutes.
Scoop the dough into an ice cream scoop and place on a baking sheet about 2 inches apart. Bake for 10 to 15 minutes (more towards 15), or until the bottoms are golden brown. Let cool completely before storing in a sealed container. If you have leftover dough, scoop into Ziploc bag or Tupperware and freeze.