Oatmeal Peanut Butter Lactation Cookies Recipes

LACTATION COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Mix flax seed meal with water in a small bowl and let stand for 5 minutes. Mixture will get thick and gelatinous.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar for 2 minutes on medium speed. Add in the flax mixture, egg yolks, vanilla, baking soda, salt, and yeast. Mix until combined and smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just incorporated. With mixer still on low add in the oats until just combined.
• Stir in the chocolate chips, walnuts, coconut, and raisins until evenly distributed.
• Using a medium (2- tablespoon) sized cookie scoop, portion the dough out and place on prepared cookie sheet 2- inches apart.
• Bake for 9-10 minutes, or until the edges are golden.
• Transfer to a wire rack to cool completely.

THE BEST LACTATION COOKIES (FOR NURSING MAMAS!)

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, mix together flaxseed meal and water; let it sit for 5 minutes while you get all your other ingredients ready.
• After 5 minutes the 'flaxegg' will be ready and you can add in the coconut sugar, melted and cooled coconut oil, and vanilla extract to the bowl; whisk together until smooth and well combined.
• Next add in the oat flour, rolled oats, brewer's yeast, baking soda, cinnamon and salt. Mix until well combined. Fold in chocolate chips.
• Use a medium cookie scoop and place dough on a prepared baking sheet, about 2 inches apart. You should get about 20 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down a bit. Don't over flatten.
• Bake cookies for 10-13 minutes until edges are just slightly golden brown around the edges. Once cookies come out of the oven, sprinkle the tops with fancy sea salt.
• Allow cookies to cool on the baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up, harden and hold together. Makes 20 cookies.

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

PEANUT BUTTER CHOCOLATE CHIP LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Mix the flax seed meal with the water and have it sit for about 5 minutes. While waiting for the flax seed meal to get goopy, combine the butter, brown sugar, eggs and vanilla extract until it's mixed well. (If you have a stand mixer, make sure to dig up the butter that gets stuck at the bottom of the bowl.) Add the flax seed meal and water goop to mixed wet ingredients (after the 5 minutes has passed) and mix well.
• In a separate bowl, mix together the flour, brewer's yeast, salt, baking soda and baking powder. After mixing, slowly add them to the wet ingredients and keep mixing until well combined. After the light brown dough becomes smooth (well mixed) add in the peanut butter.
• After mixing in the peanut butter, add the oats, chocolate chips and peanut butter chips. You can of course add more chips to your liking.
• Roll the cookie dough between your palms. (Since there is peanut butter in the dough, it won't stick onto your hands as much as regular chocolate chip cookie dough.) Make each ball about 1.5 times bigger than a golf ball. Place the ball of dough on parchment paper placed on a cookie sheet (or a lightly greased cookie sheet) and smash it down a little so it becomes a 1/2-inch thick disk. Leave some room between the disks (about 1.5 to 2 inches) so the cookies won't bake into each other. Repeat for the rest of the dough.
• Place the disks of dough in the oven and bake at 350 degrees. Bake for about 10 - 15 minutes. (Keep an eye on the cookies. Of course, the baking time depends on the actual size and thickness of your dough and your oven. I usually bake these without turning on the convection.) Cool for 3-4 minutes.
• You can freeze the dough. Make the disks of dough (per the above instructions); line them on wax paper or parchment paper (on a cookie sheet). You can place them close to each other since they will not be going in the oven. Place the disks in the freezer. After all the disks freeze, throw them in a freezer safe air tight bag.

OATMEAL CHOCOLATE CHIP LACTATION COOKIES BY NOEL TRUJILLO

Steps:

• 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 eggs and mix 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 remove from tray.

PEANUT BUTTER LACTATION COOKIES

Steps:

• Heat oven to 350.
• Combine water and flax, set aside.
• Cream peanut butter, shortening, and butter. Add brown sugar and continue creaming. Add vanilla and eggs, one at a time. Add Salt, baking soda and brewer' yeast, mix well. Stir in flour. Add oats (you may need to switch from a mixer to a wooden spoon at this step). Stir in chips. Drop by spoonfuls and bake at 350. (how long will depend on how big you make the cookies, I make them huge and bake for about 15 minutes).
• Makes a LARGE batch.

OATMEAL PEANUT BUTTER LACTATION COOKIES

Steps:

• Preheat oven to 350°F.
• In very large bowl, use mixer to combine first nine ingredients--eggs through peanut butter.
• Add oatmeal, candy, and chocolate chips and mix thoroughly.
• If dough is too sticky add another 1/2 to 1 cup oatmeal.
• Scoop large tablespoon-sized balls and place on cookie sheet.
• Bake at 350°F for 12-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.