My sister had a baby four months before I was due with the Beast. We were talking on the phone one afternoon while she was baking Oatmeal chocolate chip lactation cookies she found a recipe for on food.com. She was telling me the wonders of flax seed and brewers yeast along with oatmeal to help with production. I saved the link, and I’m so glad I did. Not that my supply was lacking, but I figure every little bit helps. And these cookies have become some of our favorites. I adapted the recipe by eliminating the eggs and using flax instead. I also use half chocolate chips and half butterscotch chips. The recipe below is for a half batch of my version.
Perfectly timed, these cookies cool into a chewy bite of goodness. I’ve also taken to using the cookie scoop to create dough balls that I then freeze so I can take out and bake a few at a time. I don’t even defrost them long; just put them on the cookie sheet on the stove while the oven preheats. I sometimes push the center down a little to make them more even and to test how frozen they are before I put them in to bake.
1/2 cup butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 6 tablespoons water 3 tablespoons flax seed meal 1 teaspoon vanilla 1 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups oats 1/4 cup chocolate chips 1/4 cup butterscotch chips 2 -3 tablespoons brewer’s yeast
Preheat oven to 350°. Mix the flaxseed meal and water and let sit for 3-5 minutes. Beat butter, sugar, and brown sugar well. Add flaxseed mix and vanilla, beat well. Sift together flour, brewers yeast, baking soda, and salt. Add dry ingredients to butter mix. Stir in oats and chips. Scoop onto baking sheet. Bake for 12 minutes. Let set for a couple minutes then move to cooling rack.
I suppose from the looks of my blog all I do anymore is bake cookies. I promise I do more; I eat them too!
In all seriousness, things are busy around here with summer in full swing. I’ve been trying to make good use of the BOB Duallie we bought secondhand earlier this summer so we try to get as many places as we can by mama-power. After a run to the park at the end of our road, an hour of playing, and the run back I spent some time cleaning up the kitchen and surveying the things in our freezer. I periodically like to attempt using up everything in the freezer, and I’m currently on one of those kicks. With frozen bananas, the canister of brewer’s yeast I’m always looking to use, and my last supply of lactation cookies already consumed I went in search of a new recipe.
I found this recipe for Banana Oatmeal Chocolate Chip cookies on Bakerita, made some changes, and may have found a new favorite cookie! They are moist and chewy with a nice caramelization on the bottom. My bananas were still frozen in the middle when I chunked them up, and I added cardamom instead of the cinnamon and nutmeg used in the original recipe. And of course, I used flax and water to make my “egg” and added brewer’s yeast.
I of course looked up cardamom and breastfeeding AFTER I made the cookies. Seems there’s not much out there except the usual, “use caution when pregnant or breastfeeding”, but I don’t think 1/4 tsp in the batch is going to have negative effects particularly since I’ve been eating Indian food about once a month throughout my pregnancy and the Beast’s first four months of life. We like our rice pudding!
Oatmeal Banana Chocolate Chip Lactation cookies
2 tablespoons coconut oil, solid
1 cup brown sugar, packed
1 tbsp flax seed meal and 3 tbsp water (mix and let sit on counter 3-5 minutes)
1/3 cup mashed banana (about 1 medium banana)
1 teaspoon vanilla extract
1 cup (4.25 oz.) white whole wheat flour
2 tbsp brewer’s yeast
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon cardamom
3/4 cup dark chocolate chips
2 cups old-fashioned oats
Preheat the oven to 350 degrees, and get the cookie sheet and Silpat ready.
In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, brewer’s yeast, and cardamom.
In mixer, cream together the coconut oil and the sugar on medium speed.
Add the flax and water mixture, followed by the mashed banana and vanilla extract.
Mix in flour mixture until just combined.
Stir in the chocolate chips.
Drop heaping spoonfuls onto baking sheets, flattening each cookie slightly. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Do not overbake.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
I grew up in Texas and Louisiana. I’m not sure if it’s just not something we did because my parents weren’t into that sort of thing or if u-pick farms weren’t popular back then, but I’ve never been to pick strawberries or raspberries until this summer. I took the babies to the Aufdenkampe Family Farm this morning after the Bee’s swimming lessons. The Beast was calm in the stroller while we picked a while. I had serious flashes to Blueberries for Sal, but the Bee had a great time. She’s an excellent berry picker.
We came home with 5 pints in the car and probably another pint or two in our tummies. They were beautiful sweet berries; some of them looked more like strawberries they were so big and beautiful.
Of course after getting them home, we had to decide what to do with all of them (other than gorging ourselves). I washed and dried two pints, put them on a cookie sheet in the freezer and now we have a stash of yummy berries.
I also found and modified a recipe for Lemon-Raspberry Oatmeal cookies on The Spiffy Cookie.
Here’s my version:
Orange-Raspberry Oatmeal cookies
1/2 C Butter
1/2 C Brown Sugar
1/2 C White Sugar
1 tbsp flax seed meal and 3 tbsp water (mix and leave out for 3-5 min)
2 Tsp Pure Orange Extract
1 1/4 C White-Wheat Flour
2 tbsp brewers yeast
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 C Oats
2/3 C Fresh Raspberries
Preheat oven to 350 degrees.
Cream the butter and sugars. Add the flax and orange extract and beat well. Add flour, salt, brewers yeast and baking soda and beat until a soft dough forms. On low, beat in the oats, and then add in the raspberries. Use small cookie scoop to drop on to a greased cookie sheet (or Silpat).
Bake for 10-12 minutes, until the edges begin to brown.
When the Beast came along, I was worried about my baby milk supply and gathered ingredients to make some super yummy lactation cookies my sister told me about (I’ll add that recipe too). With a bag of flax seed meal and a canister of brewers yeast in my cabinet I’ve been in search of recipes to use them. The Bee and I love banana pancakes, and these have been a BIG hit. I make the batch, freeze any we don’t eat in a ziploc with wax paper between, and reheat them in the toaster.
I found the bones of this recipe using Pinterest; it’s on Yummly, but originally posted by Isabelle Boucher onCrumb. I updated the ingredients to what I actually use.
1 1/2 cups King Arthur white wheat flour
1/4 cup flax seed meal
2 1/2 tsps baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 bananas (medium ripe, mashed)
1 1/4 cups milk
1/2 cup egg beaters
3 tbsps honey
3 tbsps can’t believe it’s not butter (melted, plus more for the griddle)
1/2 tsp vanilla extract
In a mixing bowl, combine flour, flax seed meal, baking powder, cinnamon and salt.
In a second mixing bowl, whisk together the remaining ingredients until combined. Pour the liquid ingredient mixture into the bowl of dry ingredients, and stir with a whisk until relatively lump-free.
Heat griddle to 350 degrees. Grease lightly with can’t believe it’s not butter. When the butter starts to sizzle, I use my 3T cookie scoop to drop batter onto hot griddle.
Cook for about 2 minutes, or until a few bubbles start to form on the surface, then gently flip over and continue cooking until golden brown, about 1-2 minutes longer.Remove from griddle and inhale immediately and repeat until all batter is used.
Cut zucchini into chunks and add enough broth to cover. Saute the onion and once caramelized, add to the zucchini. Simmer until zucchini is falling apart. Tear basil by hand and add to the mixture. Turn off heat. Add salt and pepper to taste. Once cool, puree until smooth.
I prefer it served lukewarm. Add a dollop of sour cream and a sprig of basil if you’re looking to pretty it up
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) apple sauce
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk (i make sour milk using 1/2 cup milk and a tbsp vinegar)
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes.
Cara send me the recipe for Lace Cookies so I think I’ll try these tonight and see how they turn out. It’s dangerous I’m in a baking mood.
Set oven to 380
1 stick margarine
1 beaten egg
1tbsp and 1 tsp flour
1/2 tsp salt
1/4 tsp baking powder
1 tsp vanilla
1 cup sugar
(beat until creamy)
add 1 cup oatmeal and 1 cup finely chopped pecans to above mixture and mix together.
Drop small spoons of dough on release foil and leave a couple inches appart because they spread thin. Bake for 8-9 minutes until golden. Once you remove them from the oven pull the foil sheets off the pan and allow to cool 1-2 minutes then pull them off foil and put them in air tight canister/tin. If they aren’t done long enough they are too chewy and don’t pull off the foil easy.