As a breastfeeding mom, I was thrilled to get some lactation cookies from one of my neighbors. They were delicious and did indeed help me produce more milk! I realized that I could make more of these myself. What’s nice is there is nothing that says that folks not producing milk can’t eat these as well, and they are a fun recipe to make with your older kid (my 3 year old loves helping!) and they are delicious!
I used this recipe (she has three options. I’ve tried 2 and 3, and I actually really like the second best). She doesn’t say how much vanilla to add, so I’ve copied the recipe below with the amount of vanilla I add.
- 2 cups unbleached flour
- 2.5 cups old fashioned oats, not instant
- 2 cups milk chocolate chips (I like Ghiradelli)
- 2 large eggs
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1/2 cup butter, softened
- 4 Tbsp whole milk (I use 2%, since I have it anyway for my 3 year old)
- 1 1/2 teaspoons vanilla
- 1/4 cup flax seed meal
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- Using an electric mixer, cream butter and sugars until fluffy and light. Beat in the eggs, milk and vanilla extract.
- Combine flour, flax meal, baking soda, baking powder and salt together in a separate bowl.
- Slowly add flour mixture to the sugar mixture until it’s incorporated. Be careful not to over mix. Stir in the oats and chocolate chips.
- On a parchment paper lined baking sheet, put dough in 1 inch rounds, making sure to leave plenty of room to expand.
- Bake at 325 degrees for 10-15 minutes. I bake for about 13 minutes, check, and usually bake one more minute.
- Remove from oven, and cool completely on cooling rack.