Hands Down, Best Lactation Cookies
Because we hate when every recipe is started with an 800 word essay on Aunt Susan’s farm history, here is the recipe with our notes below! The recipe we modified was originally from howsweeteats.com
- 3 cups old-fashioned rolled oats
- 1 1/2 cups unbleached organic all-purpose flour
- 6 tablespoons brewers yeast- the powdered kind works best. You can blend the pills to use but it really is just so much extra work. Any vitamin shop should have this! Here is what we use from Amazon
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons organic unsalted butter
- 4 tablespoons unrefined organic virgin coconut oil
- 1 1/2 cups organic cane sugar (or for a chewier cookie and slightly less sweet taste sub 1/2 cup regular sugar for brown sugar- Britt prefers it this way!)
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips/chunks- we have used regular semi sweet as well with good results.
- 1 cup raisins for Cassie’s way OR 1/2 cup raisins for Britt’s way!
- Optional 2 Tbsp of Karo Corn syrup (Britt does this on occasion, but Cassie thinks it is too sweet- if you prefer a chewier cookie – do it Britt’s way! The corn syrup helps to keep the cookies soft even longer if you decided to bake all at once!)
- Preheat the oven the 350 degrees F.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
- Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes.
- Mix in the vanilla extract and beat until combined again.
- Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
- Stir in the chocolate chips and raisins with a spatula until they are evenly dispersed. Just be prepared that this a thicker dough than regular cookie dough.
- Scoop the dough into 1-2 inch rounds (We use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes for 1 inch cookies and 16-18 mins for 2 inch cookies, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
- We typically make a double batch and bake about 6 at a time. This prevents them from drying out. We freeze the rest in balls on a cookie sheet, then transfer to a ziplock freezer bag. We’ve found that the frozen cookies need an additional 2-4 mins bake time, so just keep an eye on them the last couple minutes until you get your timing right for your cookie size.
- These are GREAT to make ahead when meal/freezer prepping, and we always like to keep some on hand when breast feeding. If we ever feel like our supply is lower (like ahem when its that time of the month for the unlucky ones who get THAT back while nursing), we put a cookie or two in the oven! They are also good to have those first few months when building and regulating your supply.
- These make a fantastic middle of the night snack those first couple months when baby is eating round the clock and you are starving. Just keep a couple in some Tupperware near wherever it is that you nurse your babe for middle of the night hunger control/supply boost.
- If you are looking for other supply boosters- see this post here
- If you are looking for some healthier nursing snacks- see this post here.
Let us know below, did you make them? Are the the best lactation cookie?
Cassie & Britt