Milk Cookies for New Mommas

Whether you're a new momma looking to boost your milk supply or just looking for a healthy and yummy treat, these cookies might be just the thing you're looking for.  I found the recipe on the Peaceful Parenting website and have made them at least 5 times since coming home from the hospital.  The cookies are packed with good-for-you ingredients (rolled oats, flax seed, brewer's yeast) that also happen to be galactagogues (they help with lactation).  Of course, this doesn't mean that only nursing mommas can eat these--if you're not already lactating these cookies will not cause you start producing milk.  (For the record, Hubby likes to eat these just as much as I do!) They're super yummy and really hearty.  I highly recommend them!

The recipe below if from the Peaceful Parenting website.  I've switched the order of some ingredients to match the order in which I prepare the recipe, which I've written in my own words below.

Major Milk Makin' Cookies
By Kathleen Major

1 1/2 cups whole wheat flour (try it with white wheat too!)
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup almond butter or peanut butter
1/2 cup butter, softened
1 cup flax (I use ground flaxseed meal)
3 Tbl. brewer's yeast (can find at health food stores or GNC)
1/3 cup water
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2 large eggs
1 3/4 cups rolled oats (thick-cut or old fashioned)

2 cups (12 oz.) chocolate chips*

1 cup chopped nuts of your choice (I like walnuts here)

*for a fun trail mix version, try using 1/2 cup each: chocolate chips, raisins, dried cranberries, and chopped dried apricots.  Yum!

Preheat oven to 350°F and line 2 baking sheets with parchment or foil.

Combine flour, baking soda, salt, and cinnamon in a bowl; set aside.

Combine peanut butter, butter, flax seed, brewer's yeast, water, and both sugars in a mixing bowl and blend thoroughly.  Blend in eggs until incorporated.  Stir in flour mixture until just moistened.

Add oats, chocolate chips, and nuts.  Stir in by hand with a sturdy wooden spoon.  Portion dough out onto lined cookie sheets, flatten slightly and bake at 350°F until cookies are done (I use an ice cream scoop that is about 1/4 cup to make 20 cookies and bake for about 15-16 minutes.  The original calls for 12 minutes, but does not state a recipe yield or cookie size.)