Galactagogue cookies (which sounds way better than lactation cookies)

The first trial of motherhood I have encountered is suckling my child. Pregnancy and delivery were cake compared to breastfeeding. One of the challenges is maintaining an appropriate supply — apparently all kinds of subtle cues can throw it out of whack. And while undersupply is an obvious potential problem, I also learned that oversupply can be a frustration all its own.

Somewhere in my history of surfing the interwebs, I had come across lactation cookies. At the time, I thought, “Ummmm, weird.” How foolish and naive of me. Undersupply can be such a source of anxiety for moms, so what better way to address it than a baked concoction that both soothes and treats it?!

Below is a recipe I found at The Progressive Parent and adapted to my own preferences. I cannot attest to whether the cookies do statistically increase milk supply. I can attest only to their nutritionally dense yumminess.

sweet chocolatey oatmeal goodness.

sweet chocolatey oatmeal goodness.

Lactation Cookies

— with oatmeal and whatever goodies you like — my favorite is craisins and white chocolate/dark chocolate chips! For one 9″ x 13″ pan of bar cookies* (because I don’t have time to drop them into individual cookies — if you prefer normal round cookies, see variation below**):

Ingredients

  • 2 oz (4 tbsp) water
  • 2 tbsp milled flaxseed
  • 1 cup (2 sticks) unsalted butter, softened (3 minutes on 20% power works for me, and then I use the wax wrappers to grease the pan)
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1.75 cups flour**
  • 4 tbsp brewer’s yeast
  • 1 tsp baking soda (or 4 tsp baking powder)
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups thick rolled oats
  • 1.5-2 cups mixed chocolate chips/white chips/craisins, in whatever proportions you like — I do 1 cup craisins, 1/3 cup chocolate chips, and 2/3 cup white chips

Directions:

  1. Preheat oven to 350 deg F. In a small bowl, stir together the water and flaxseed. Set aside.
  2. In a large bowl, cream the butter and beat in the sugar. Then beat in the eggs and vanilla. Add the flaxseed mixture from step 1 and stir.
  3. Stir together the flour,** yeast, baking soda, salt, and cinnamon. Stir this dry ingredient mixture into the large bowl to form the cookie dough.
  4. Combine the cookie dough with the oats and craisin/chip mix. This step requires biceps or a stand mixer — the dough will be thick.
  5. Spread in a greased 9″ x 13″ pan. Bake for 15 minutes or until edges are brown and inserted knife comes out clean. Don’t bake for too long or the cookies will crumble.*
  6. Wait for the cookie pan to cool, cut it into bars, grab a glass of milk, and enjoy!

*If you double the recipe to make two pans, they will take about 25 minutes to bake. I might or might not know this empirically.

**If you prefer the usual individual round cookies rather than bars, add an extra 0.25 cup of flour (total 2 cups flour). You can then drop teaspoonfuls — or, for the perfectionists who aim for pi-worthy circles, roll into balls — and bake 10-12 minutes. This is still too much work to me, so I prefer to spread the dough on a greased sheet of wax paper (cooking spray is quick and sufficient for greasing), roll it into a log about 2″ diameter, wrap with plastic wrap, and freeze for at least 2 hours. Let thaw about 20 minutes at room temp and slice 1/2″ thick. Since they are frozen, they bake for 11-13 minutes.

 

 

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