This is a recipe that I adapted from an America's Test Kitchen Recipe. There are various recipes on Pinterest for Lactation cookies, all with three things in common; rolled oats, Brewer's Yeast, and ground flax seed. These three ingredients form the "Lactation Mirepoix" or "Lactation Holy Trinity"! There is a fourth ingredient that you may choose to add to this recipe or simply to your diet. That would be Fenugreek. If you want to kick these cookies up a notch, you can add 9 of these capsules, open and discard capsules.
As a part of a gift for a mom-to-be, I put together the ingredients along with the recipe. This mix is packaged in five separate labeled bags; sugars, flour/dry ingredients, nuts, chocolate chips, flax seed. A copy of this recipe is also included. All that is needed is butter, eggs, and vanilla. I am all about the pecans and Ghirardelli chips but those are optional. Dried dates, cherries or raisins can be substituted. Cinnamon and nutmeg may be added if dried fruits are used. In order to keep some freshly baked cookies on hand, the dough may be divided into logs, wrapped in waxed paper and plastic to be baked at a later time. Refrigerate or freeze. Rather than a slice and bake method, I would slice, SHAPE, then bake.
By having the mix prepared ahead of time, the mixing and baking can be a great early labor activity. Baking a batch can be a task for those caring for the new mom in the early days postpartum. You can give them the recipe to follow and save the mix for another date.
Keep the "Lactation Mirepoix" in mind and see how adding these ingredients can up the nutrition to your diet! This Baked Oatmeal recipe is a great example.
Chewy Oatmeal Lactation Cookies
Adapted from America’s Test Kitchen Recipe
4 Tablespoon ground flax seed
¼ Cup water
1 ¼ Cup unbleached all-purpose flour
4-6 Tablespoon Brewer’s Yeast
½ teaspoon baking powder
½ teaspoon salt
16 Tablespoon (2 sticks) unsalted butter, softened but still cool
1 cup packed brown sugar, light or dark
1 cup granulated sugar
2 large eggs
1-2 teaspoons vanilla
3 cups old-fashioned rolled oats (not quick oats)
1 cup pecans, chopped
1 cup chocolate chips, Ghirardelli 60% Bittersweet Baking Chips
1. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Stir together the flax seed and water. Set aside for 5 minutes.
3. Whisk the flour, Brewer’s Yeast, baking powder, and salt together in a medium bowl.
4. Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Add vanilla. Beat in the eggs, 1 at a time.
5. Add half the flax seed mixture and beat for 1 minute. Add half the flour mixture and beat another minute. Repeat with the remainder of the flax seed and flour. Stir in the oatmeal. Stir in the pecans and chocolate chips.
6. Working with a generous 2 tablespoons of dough at a time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheet, spacing them at least 2 inches apart. (NOTE: Dough may be shaped into logs, wrapped in waxed paper then plastic wrap and stored in the refrigerator or freezer. The chilled dough can be sliced and shaped, then baked as usual.)
7. Bake until the cookie edges turn golden brown, about 12 minutes, rotate the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide spatula to a wire rack. Let cool at least 30 minutes.