Oatmeal Chocolate Chip Lactation Cookies

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Ingredients

🍼= lactation boosting ingredient

• 2 1/2 Cups Old Fashioned Oats 🍼

• 1 1/2 Cups Unbleached Organic All Purpose Flour

• 5 Tablespoons Brewers Yeast 🍼 (you can buy this on Amazon)

• 3 Tablespoons Organic Ground Flaxseed 🍼

• 1/2 Teaspoon Baking Soda

• 1/2 Teaspoon Baking Powder

• 1/2 Teaspoon Salt

• 2 Sticks of Unsalted Butter (one room temp stick and one melted)

• 4 Tablespoons of Organic Unrefined Coconut Oil 🍼

• 1 Cup Cane Sugar

• 1/2 Cup Light Brown Sugar

• 1 Large Egg + 1 Egg Yolk

• 1 Tablespoon Vanilla Paste (can sub for 1 Tablespoon of Vanilla Extract but try using paste here since it really does make the cookie taste better!)

• 2 Heaping Cups of Guittard Milk Chocolate Chips (the milk chocolate really makes this cookie special but you can add regular semisweet if you are a purist)

Directions

• Set your oven to 350 degrees.

• In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking soda, baking powder and salt. Set aside.

• In your stand mixer fitted with the paddle attachment, cream butter, coconut oil, cane sugar and brown sugar on medium/low for 5 minutes. Stop your mixer every minute and a half to scrape down the bowl and make sure everything is super incorporated.

• Slowly add in your egg + egg yolk and the vanilla paste. Mix on medium/low for another 3 minutes. Again stop your mixer every minute and a half to scrape down the bowl and make sure everything is incorporated.

• Gradually add in your dry ingredient mix to the stand mixer on low speed until just incorporated. The mixture may be very thick and that is OK!

• Add in your chocolate chips with the mixer on low again until just incorporated.

• Use a cookie scoop to get 1 1/2 inch scoops of cookie dough and place on a line baking sheet.

• Bake for 10-15 minutes (depending on your oven) and watch for just browned edges.

• Allow to cool for a few minutes before enjoying!

• Store in a ziplock or Tupperware at room temp.