Not going to lie. I never thought I’d post a recipe for lactation cookies on my blog. (And no, I haven’t hidden the pregnancy and birth of my first child from you. I made a batch of these cookies, or more correctly, the cookie dough, for my sister-in-law.) But, here I am sharing a recipe for Oatmeal Chocolate Chip Lactation Cookies.
So, why am I sharing these? Because they are GOOD. Like. Really good. Also, these are perfectly acceptable to have even when you’re not nursing. (What? I had to sample them before giving them as a gift!) But if you want other cookie options, I have plenty to choose from as well!
Oats, brewers yeast and wheat germ are ingredients that not only promote lactation, but have a bunch of other great benefits:
- Brewer’s yeast helps maintain a proper digestive tract while also enhancing energy and strengthening the immune system. It’s also a source of protein, potassium, iron, zinc and magnesium.
- Wheat germ is a good source of magnesium, zinc, potassium, folic acid, and vitamin E. It also can boost your immunity, reduce the risk of heart disease, and help maintain a healthy weight.
- Oats are high in fiber and iron, protein and complex carbohydrates.
After that lesson, I think we all deserve a little treat!
Ingredients – makes about 2 dozen cookies (get all ingredients here):
- 1/2 cup unsalted butter (1 stick), at room temperature
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup flour
- 3 tablespoons brewers yeast
- 1 1/2 tablespoons wheat germ
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips (I like to use a mixture of milk and dark chocolate chips)
Add the butter and sugar to a large bowl. Using an electric mixer, mix until fully combined.
Add in the egg and vanilla extract, mixing to combine.
In a separate large bowl, stir together the oats, flour, brewers yeast, wheat germ, baking powder, baking soda, cinnamon and salt.
Add the dry ingredients to the wet ingredients a little at a time until fully combined. Stir in the chocolate chips.
If freezing, use a cookie scoop or a tablespoon to spoon out equal sized balls of the dough onto a cookie sheet lined with wax paper.
Add to your freezer and freeze for an hour. After an hour, remove and add to a freezer zip top bag and add back to your freezer.
You can bake them straight from the freezer. Preheat your oven to 350 degrees F. Add the dough to a cookie sheet, spacing them about 1 inch apart. Bake for 10-15 minutes, or until the bottoms of the cookies just begin to brown.
If baking without freezing the dough, bake for approximately 12 minutes.
These cookies are seriously loaded with deliciousness. No one deserves extra chocolate chips more than new parents, so I loaded these with a mixture of dark and milk chocolate chips. The oats make for a chewy but soft cookie, and you get a hint of cinnamon at the end of each bite. YUM!
I hope my sister-in-law shares some of these cookies with my brother-in-law, but to be honest, I wouldn’t hold it against her if she didn’t!
Oatmeal Chocolate Chip Lactation Cookies
Ingredients
- 1/2 cup unsalted butter 1 stick, at room temperature
- 3/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 3/4 cup flour
- 3 tablespoons brewers yeast
- 1 1/2 tablespoons wheat germ
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chocolate chips I like to use a mixture of milk and dark chocolate chips
Instructions
- Add the butter and sugar to a large bowl.
- Using an electric mixer, mix until fully combined.
- Add in the egg and vanilla extract, mixing to combine.
- In a separate large bowl, stir together the oats, flour, brewers yeast, wheat germ, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients to the wet ingredients a little at a time until fully combined.
- Stir in the chocolate chips.
- If freezing, use a cookie scoop or a tablespoon to spoon out equal sized balls of the dough onto a cookie sheet lined with wax paper.
- Add to your freezer and freeze for an hour. After an hour, remove and add to a freezer zip top bag and add back to your freezer.
- You can bake them straight from the freezer. Preheat your oven to 350 degrees F. Add the dough to a cookie sheet, spacing them about 1 inch apart. Bake for 10-15 minutes, or until the bottoms of the cookies just begin to brown.
- If baking without freezing the dough, bake for approximately 12 minutes.
Notes
