Tuesday, October 2, 2012

Day 2: Milk-Makin' Cookies {31 Days of Making More Milk}

Welcome to Day 2 of 31 Days of Making More Milk!

Most breastfeeding mamas know about the "lactation cookie" and there are some great recipes around the web. So why are mine any different?

A few reasons: I'm a lazy baker, so they couldn't have any complicated steps or ingredients. I also didn't want them to be mostly sugar - they had to be something I felt good about eating with breakfast or in the middle of the night. Another big difference is that I soak my oats all day or overnight to increase their digestibility. But, if you want a batch really quick, you don't have to soak them. Just move on to step 2.




Milk-Makin' Cookies

2 cups rolled oats
1 1/4 cups flour (or gluten-free flour)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 tsp. nutmeg
1 cup (2 sticks) butter or coconut oil
1 cup packed organic light brown sugar or coconut sugar
1 large egg  
2 Tbsp. ground flaxseed
1 teaspoon vanilla extract
1/2 teaspoon salt
2 Tbsp. Brewer’s yeast
1/2 cup chocolate chips
1/4-1/2 cup unsweetened shredded coconut
1 cup raisins or dried apricots
1 cup chopped walnuts or almonds

1. The night before or in the morning, place oats in a large bowl and cover with water. The next day or in the evening, drain off the water by dumping them in a mesh sieve and squeezing the water out as much as possible.
2. Preheat oven to 350F. Combine the flour, baking soda, cinnamon, nutmeg, and brewer’s yeast, and flaxseed in a medium bowl and mix together, then set aside.
3. Cut the butter into chunks and melt in a saucepan over medium heat. Remove from heat and pour over drained oats.
4. Stir in the sugar, vanilla, and salt, then whisk in the egg.
5. Add in the flour mixture until all the dry ingredients are moistened.
6. Stir in walnuts, dried fruit, and chocolate chips. At this point, if you soaked the oats, you really need to refrigerate the dough for an hour or as long as overnight, or it will be more runny. If you used raw oats, refrigeration is optional.
7. Scoop 1 tablespoon of dough and place cookies a few inches apart on the cookie sheets. Bake for 12 to 15 minutes or until cookies are golden brown. Cool cookies completely before stacking or storing in an airtight container.

The big question is do they really work? In my experience, yes, and I remember the moment I realized it. I had felt overly full for a few days and couldn't figure out why. The girls didn't seem to be changing or growing, weren't eating any more or less, so I was curiously stumped. Well, earlier that week I had made a batch of oatmeal cookies just for fun, without any thought to producing more milk. They were seriously good - and are actually the basis of the recipe below - and as I stood at the kitchen counter chomping a cookie and wondering why I felt so full, the lightbulb went on. It was so obvious, but sleep deprivation will do that to you.

Give them a try, or share your own recipe (or link if you've blogged yours) with us below!

See you tomorrow!

This is part of the 31 Days to Making More Milk series. Read the first post here.

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12 comments:

  1. How many should you eat at one time? All day?

    I made some and want to eat the whole batch!! Super yummy!!! I used raisins instead of another fruit and bake them for 11 minutes. I do suggest really refrigerating the dough after it is all made. It gets pretty runny. Thanks for the recipe I will eating cooking all day long!

    ReplyDelete
    Replies
    1. Hi Anita! It depends on the day :) 1-3, see how that does it.

      So glad you liked them! I agree about the refrigeration. Makes it so much better. Thanks for commenting!

      Delete
  2. A couple questions - your directions mention nutmeg, but it isn't in the ingredient list. How much did you use? Also, flaxseed is in the list, but no instructions for when it's added. Thanks!

    ReplyDelete
    Replies
    1. Hi Samantha!

      OK, I updated the recipe so it should be good - the flaxseed goes in with the dry ingredients, and there is 1/2 tsp. nutmeg. You could actually omit that if you want.

      I also added that if you soak the oats, be sure to refrigerate the dough for at least an hour, it is runny. If you add raw oats, don't worry about it.

      Thanks for catching those omissions! Hopefully it makes more sense now. Let me know how they turn out for you.

      Delete
  3. samantha.vermeulen@yahoo.com

    ReplyDelete
  4. If I "make it right" it will increase my milk supply?? How can you make it wrong? Will not soaking the oats make it so it wouldn't increase milk supply? b/c thats the only thing I might change. Also, I don't have brewers yeast, I don't know what that is. Can I omit it? thanks

    curlyboom at yahoo dot com

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  5. Can you you use steel cut oats, instead of rolled oats?

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  6. Tell me what I'm doing wrong here. Did I not drain the oats enough? The dough is quite wet after refrigeration and the cookies don't spread at all. I mean, like at all. I have to push them down with a spoon just to make sure the middle is a little less ranae.

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  7. Hi - it you soaked the oats and didn't drain them well, that could be your problem. I pack them into a stainless fine mesh colander and press them into it to remove as much of the soaking liquid as possible. Give that a try and let me know! And, they are pretty dense so they do not spread very much.

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  8. You can definitely omit the brewer's yeast. The oats "should" increase your supply regardless of whether they're soaked or not, but soaking them WILL help your body to digest them easier. If your supply/body is one of those who are super sensitive, it MAY make the difference. Try them both ways and see, everyone is different :)

    ReplyDelete

I appreciate your comments and conversation - please leave your email address when commenting so I can respond! If you want a direct response, you can also email me at meg(dot)kimmelshue@gmail.com.

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