To all my mamas nursing their babies, by now you have heard of all kinds of remedies and tricks to boost your milk supply, unless you are too milkalicious for your own good, and if that’s the case, we are happy for you. 🙂 Well, I’m here to share a recipe that will combat your morning bowl of oats and cup of Mother’s Milk tea. The cookie.
When I was breastfeeding my babies I drank everything that I thought would help and I ate many of the lactogenic foods that were recommended. And to be honest, I still eat those foods and drink at least 10-12 cups of water because it’s just plain good for you.
Now let’s get down to business, cookie business that is. They key players in this recipe are Bewer’s Yeast, Flaxseed and oats. So if you are modifying this at all, keep those ingredients in for best results.
Gather up all of your ingredients before you start, so you can be efficient during nap time. And so you don’t reach for the cinnamon on the back row of your spice rack and knock four bottles on the ground and wake up your baby.
First, combine water and flaxseed and allow to sit for about five minutes. This softens it up, so that you can’t feel the texture in the cookie.
Second, sift together your dry ingredients. Here’s a secret that could get me kicked out of the Family and Consumer Sciences club (my degree); I hardly ever sift for drop cookies. gasp! I know I know, I’m just plain lazy. Instead, I add the dry ingredients to my mixer from the least amount to the greatest. So I start with seasonings and leavening agents and end up with the flour. Which also means I don’t touch the dry ingredients until after I have creamed my butter mixture. So if you want to do it the correct way, sift your dry ingredients now.
Third, put your softened butter into a stand mixer, or use your hand mixer, and get all of the lumps out. When the butter is smooth, add the brown sugar. You will beat this on medium speed for a few minutes until it is light and fluffy. That is called creaming the butter and sugar.
Fourth, add your vanilla. I use real Mexican vanilla because I am a vanilla snob. You are welcome to you whatever you like :). And then the eggs, one at a time. Be sure they are fully incorporated and your mixture is smooth. Then add your flaxseed paste.
Fifth, pour in your dry ingredients. If you have sifted, slowly add it so you do not end up covered in flour. If you cheated like me, start with the baking soda, cinnamon, salt and brewer’s yeast and when that is combined, add the flour. Now, when your dough comes together, turn your mixer on low or use a spoon and stir in your oats, craisins and chocolate chips.
Sixth, scoop those bad boys onto a parchment lined cookie sheet and get to baking!
“Udderly” Delicious Cookies
Preheat the oven to 350F.
1) Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.
2) Sift together dry ingredients, except oats and chips.
3) Cream butter and brown sugar. Add eggs one at a time, mix well.
4) Stir flaxseed mixture and add with vanilla to the butter mix. Beat until blended.
5) Add flour mixture.
5) When a ingredients are combined to form a dough stir in oats then chips and cranberries.
6) Scoop or drop onto baking sheet. The dough is a little crumbly
7) Bake for 8-12 minutes. Makes approximately 6 dozen cookies.
You can print this recipe HERE
I will have these at our nursing station at Wiggle Out Loud today! Come by and see us!