I have tried many oatmeal lactation cookie recipes over the years. When I nursed my second child, I really struggled with low supply. After experimenting, combining ideas from several different recipes, I put together this recipe. Most oatmeal lactation cookie recipes include ground flax seed. But, I thought the extra crunch of the whole flax seeds was better. Also, I find that the ground flax seed can make the dough too dry if it isn’t incorporated well enough.
1. I start by creaming the butter and sugars together.
2. Then I add in the two large eggs, milk and vanilla and mix well.
3. In a separate bowl, I combined the flour, baking soda, salt, cinnamon and brewer’s yeast. Brewer’s yeast is a really interesting ingredient. The reason it is so good for milk supply is because it is high in protein and several vitamins, including vitamin B. It is really good for you even if you aren’t breastfeeding. But it can be really bitter. So, I incorporate cinnamon in the recipe to try to tame the bitterness of the brewer’s yeast. Also, depending on how much Brewer’s yeast you can tolerate, the key is to make it so that the amount of flour and brewer’s yeast together Is 1 ¾ cups. So, if you are ok with a lot of Brewer’s yeast, then do ¼ cup of the yeast and 1 ½ cups of flour. But if you want less, then make sure that you add a little more flour back in.
4. Then, add the dry flour mixture into your wet mixture in batches, incorporating it a little at a time. Make sure to scrap the sides down as you incorporate each batch in.
5. Finally add in the oats (use old fashioned, they work better to increase milk supply than quick cooking oats), flax seeds and chocolate morsels. Flax seeds add some good fat and extra crunch.
6. Then you need to refrigerate the dough for at least 1 hour. Without refrigerating the dough, the cookies will be super thin and spread too much when baking.
7. Drop them into rounded spoonfuls onto the greased cookie sheet. Rounded spoonfuls also make sure that they don’t spread out too much when baking them.
8. Bake them at 325 for about 9-12 minutes depending on your preferred level of doneness.