Oatmeal Chocolate Chip Lactation Cookies
Chewy, oaty, chocolatey cookies with bonus ingredients to promote breastmilk production.
Equipment
- Baking sheet
- Oven
- Mixing bowls
- Kitchen scales
Ingredients
Dry Ingredients
- 240 g rolled oats
- 210 g plain flour (use gluten-free if required)
- 5 tbsp debittered, powdered brewer's yeast (can be omitted for regular cookies)
- 3 tbsp ground flax seed
- 350 g sugar (I use a blend of 100g demerara, 100g coconut sugar, 100g caster sugar and 50g dark brown sugar)
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (also known as baking soda)
- ½ tsp ground cinnamon
- 250 g chocolate chips (I like to use half milk chocolate and half dark)
- 1 pinch salt
Wet Ingredients
- 1 medium egg
- 1 egg yolk
- 250 g unsalted butter
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 170°C/350°F.
- Measure out your dry ingredients (except the sugar) and add to a mixing bowl. Lightly whisk together until evenly dispersed.
- Melt the butter in the microwave. Add the sugar and mix vigorously until the mixture is reasonably smooth. Add in the vanilla extract and stir through. Leave to cool slightly.
- Lightly beat your egg and extra yolk before adding to the sugar and butter mixture.
- Pour your wet mixture into the dry, stirring with a wooden spoon to combine. When the dough becomes too stiff to stir, work it with your hands. It should be a nice, pliable texture and not too sticky.
- Take meatball-sized chunks of dough and roll in your hands, before flattening into cookie shapes. this mixture doesn't spread, so if you leave it in a ball it will make something more akin to chocolate chip rock cakes. You should get around 20 decent-sized cookies.
- Bake in the oven for around 20 minutes, until the very edges are crisp. They will seem too soft, but will firm up considerably as they cool. Don't overbake or they will become hard and biscuity as opposed to chewy.
- Leave to cool on the baking sheet until cool enough to touch, then transfer to a wire rack. Store in an airtight container for up to 4 days, or freeze.
Notes
You can use more or less any sugar, but my combination works best for me. Using all demerara will give you slightly crunchier cookies, all light brown sugar will be slightly softer, all caster sugar will have less dimension of flavour. I wouldn't recommend using all dark brown sugar, or they will be quite treacly.
The dough can be frozen after stage 6 for ready-to-bake cookies, just give them an extra minute or two in the oven.
You can swap out the chocolate chips for other mix-ins, like nuts or dried fruit.