Original Recipe HERE
This recipe got good reviews from its original baker, and it had plenty of oats involved. So I figured why not see if it could be converted into a lactation cookie by added the old standbys of flaxseed meal and brewer's yeast. I'm happy to report that it, indeed, can. Actually, I can't report on the lactation function yet (you'd think eating six cookies in one sitting would produce immediate results...), but they taste great and are the chewy consistency that I like. Sometimes the brewer's yeast flavor can be detected in cookies, but not here.
I cut the original brown sugar amount by 1/4 cup because I didn't have enough. With the chocolate chips and coconut, there's already plenty of sweetness being added, so I would try decreasing the white sugar to 3/4 cup, also - maybe even one sugar to 1/2 cup.
I got about 36 cookies using approximately 2 tablespoons of dough for each. Next time I will use my smaller 1-tablespoon scoop and get more. Also, because of a crying baby who didn't want to sleep, half of the dough sat on the counter longer than expected. The last batch of cookies spread a lot. I got the best results with the fresher (colder) dough on the silpat, so refrigerating it before scooping is suggested.
3 Tablespoons flaxseed meal
3 Tablespoons water
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons brewer's yeast
3 cups old-fashioned oats
1 cup chocolate chips [I used mini-morsels]
1/2 cup sweetened shredded coconut
(1) In a small bowl, combine flaxseed meal and water. Set aside to soak.
(2) Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silpat.
(3) In a small bowl, sift together flours, baking powder, salt, and brewer's yeast.
(4) In a large bowl, cream together butter and sugars until light and fluffy.
(5) Add eggs and vanilla to butter mixture; mix thoroughly.
(6) Add flaxseed meal to butter mixture; mix thoroughly.
(7) Add flour mixture to wet ingredients; mix until just combined.
(8) Add oats, chocolate chips, and coconut; mix until evenly distributed.
(9) Using 1-2 tablespoons each, roll dough into balls. Space balls at least 2" apart on baking sheets.
(10) Bake 10-12 minutes, or until edges are golden brown but middles are still pale.
(11) Cool on baking sheets for 2 minutes. Remove to cooling racks.
* Mix flaxseed and water
* Measure dry ingredients
* Sift dry ingredients
* Measure wet ingredients
* Operate mixer
* Make dough balls (but not if you care about uniformity in size and whether your kid gets dough all over themselves from the elbows down)