A sweet treat that helps lactation also? YES PLEASE! These are chewy with crispy edges and you can easily freeze the dough. Score!
About a year and a half ago, I posted my favorite lactation muffin recipe not knowing that I’d actually need to make them again. At that time, I was sure that we were done having kids and I’d just be making them for friends. Flash forward to now and I’m about to give birth to my 4th little one–a boy this time! That recipe has become quite popular on the blog and I’ve been asked to make more varieties of those…don’t worry, they’re coming.
The muffins are ah-mazing, but I wanted to try my hand at Milky Cookies to. My wheels started turning when I saw Milky Cookies at Target for $21! Yes, 2-1 for 10 cookies. Are you joking me?! I can buy all of the supplies to make 20 batches of cookies AT LEAST for that price.
I wanted to make a cookie that would satisfy my sweet tooth, help with lactation and be filling for those ravenous moments you get while nursing. My perfect cookie is chewy, with crispy edges and smaller in size for convenient snacking on the go. These cookies fit the bill–they have all of your favorite flavors from Monster cookies: peanut butter, oatmeal and chocolate chips! The dough freezes easily, also, so you can pop 3-4 in the oven for a nice treat instead of making up the whole batch of 40-ish.
If you’re making up a batch of these, don’t worry if everyone else in the family falls in love with them–they’re safe for everyone to enjoy! Gabby got her hands on them on the cooling rack and suddenly I was 3 cookies short.
To make sure these are all uniform in size, I use a small cookie scoop. A tablespoon would work as well! Just scoop the dough onto a lined cookie sheet to freeze for 3-4 hours. Once frozen solid, put the frozen cookies in a freezer bag.
These cookies satisfy your sweet tooth AND help with milk production if you're nursing. Peanut butter, oatmeal and chocolate chips are combined to make these chewy cookies with crispy edges. Perfect sweet treat!
- 3 cups old-fashioned oatmeal
- 1 1/2 cups flour
- 1/2 cup Brewers Yeast
- 3 Tablespoon Ground Flax
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 Tablespoons unsalted butter softened
- 8 Tablespoons coconut oil melted
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup peanut butter (or Almond butter)
- 1 1/2 cups milk chocolate chips
Preheat oven to 350º
In medium bowl, add oatmeal, flour, brewer's yeast, flax, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl (or stand mixer bowl), add butter, coconut oil and sugar. Mix until creamy, about 2 minutes.
Add one egg at a time and mix until combined. Slowly pour in vanilla extract and peanut butter. Mix 1 minute to incorporate.
Slowly add dry ingredients to the bowl. Mix over medium speed until just combined. Sprinkle in chocolate chips.
Using a cookie scoop (or Tablespoon), scoop dough onto lined cookie sheets. There will be about 12 per sheet. Press each cookie down slightly on top.
Bake 10-12 minutes, until edges start to get crispy. DON'T OVERBAKE. Put on cooling rack.
Store in an air-tight container for 4 days. Trust me, they won't last that long!
Note: These are safe for the whole family to enjoy! See note below for freezing instructions.
To freeze: Using a cookie scoop, scoop dough onto a lined cookie sheet. Freeze until solid (about 4 hours), then transfer to a freezer bag. To reheat, bake at 350 for about 12-14 minutes, or until golden.
Note: I cannot guarantee these will help your milk supply, but they've worked for quite a few people. Remember, I'm not a Dr 🙂
Adapted from How Sweet Eats
For nutrition information, here is the recipe on MyFitnessPal.
Have you tried any lactation baked goods yet? Any tips for nursing moms?