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.