Diaries Magazine

Lactation Cookies.

By Agadd @ashleegadd

Lactation Cookies | Where My Heart Resides-1

I had never even heard of lactation cookies until one of the moms at MOPS brought me a meal shortly after Carson was born. Sidenote: do you know who brings over the best meals after your baby is born? The MOPS team. I’m talking salad, drinks, a kick-ass entree, and dessert. Those girls aren’t messing around.

ANYWAYS. One of the moms, Tracy, brought us over an awesome meal (which included a loaf of warm, fresh-from-the-bakery bread, HELLO), and with it, a ziplock bag of frozen cookie dough for lactation cookies.

I was like yeah, mmm-hmm, you had me at cookies. They were delicious.

I don’t really have any supply issues (that I know of?), but my motto with lactation anything is: it can’t hurt, right? Carson was born four weeks early and only weighed five pounds when we brought him home. Last time he got weighed, he wasn’t even on the growth chart. Nobody was worried about it per se (I’m not either), but of course I want to make sure he is eating enough. His four month check-up is this Thursday so over the weekend I whipped up some lactation cookies to give my supply a little boost. I mean, I LOVE chocolate chip cookies, and this way Brett is sure to stay away from them (he refuses to eat anything with “lactation” in the title). More for me! Plus, they’re for the baby, so I don’t have to feel guilty when I eat five in one sitting. I’ll report back with an update on how well they work.

In the meantime, here’s the recipe*!

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 4 tablespoons water
  • 2 tablespoons flax seed meal
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups slow rolled oats
  • 2 cups semi-sweet chocolate chunks
  • 2 tablespoons brewer’s yeast
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Instructions:

  • Mix the flaxseed meal with water in a small bowl and let sit for 5 minutes.
  • Using a mixer, mix together the butter, sugar, brown sugar, vanilla and eggs. Mix until well-blended.
  • Add in flaxseed and mix until well combined.
  • In a separate bowl, combine flour, baking soda, cinnamon, salt and brewer’s yeast. Mix well and add to butter mixture.
  • Stir in oats and chocolate chunks. Mix until well combined.
  • Use a spoon to scoop out cookies and place on a cookie sheet. Bake at 350 degrees for 12-13 minutes or until slightly browned on the top.

*slightly modified from this recipe – I used chocolate chunks instead of chips, and used more of them, because duh.

p.s. If you have real supply issues, I tried the mother’s milk tea a few weeks ago out of sheer curiosity and DANG. Sent my supply into overdrive with one cup. Highly recommend!


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