Ultimate Chocolate Chip Cookies: lactation style
These cookies are super yummy, and the special “lactation” ingredients won’t hurt anyone else in the family. The oatmeal, brewer’s yeast and flaxseed meal are all galactogogues, which help promote milk production in nursing mothers. And, well, they’re chocolate chip cookies. So that’s awesome.
The other thing I love about this recipe? Ryan found it. She was flipping through a magazine on the counter one day, saw the cookies, and begged to make them. So really, I guess they’re Ryan’s chocolate chip cookies.
Makes 24 (or 48 if you use a smaller scoop)
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups oatmeal (sub 1 1/2 more cups flour instead if you’re not making lacation style)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons coarse salt
- 2 tablespoons flaxseed meal (optional)
- 2-4 tablespoons brewers yeast (sometimes called nutritional yeast, and optional)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups milk chocolate chips
- In a bowl, whisk together flour, baking soda, baking powder, and salt (and flaxseed meal, brewers yeast and oatmeal, if going lactation style).
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
- Using a 1/4-cup ice-cream scoop or a large spoon (1/8 cup scoop for smaller cookies), drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.
Unbaked cookies can be frozen on a baking sheet until firm; store in a resealable plastic bag in the freezer, up to 1 month. Bake from frozen. (Katy’s note: I think they taste better cooked from frozen. And the dough is awesome to eat straight frozen. Not that I’ve done it or anything.)