Increase Milk Supply with Oatmeal Chocolate Chip Lactation Cookies!
If you want to increase your milk supply and you're looking for an all-natural way to do so... then these DELICIOUS and CHEWY oatmeal chocolate chip lactation cookies might be worth a try!
A couple of quick caveats...
First, let's be realistic. You're simply not going to see a HUGE, drastic difference in your supply just from eating a few cookies. That would just be too good to be true. BUT... if you combine these cookies with other methods (staying well-hydrated, drinking Mother's Milk Tea, taking fenugreek capsules, having oatmeal for breakfast, splurging with a dark beer here and there), you will definitely see some results! (Here's why.)
And second, these are cookies, people. It's not the *healthiest* food on the planet, so you don't want to go crazy eating them... but nursing mamas burn 500 calories a day, so you can safely afford to have a couple of cookies a day! ;)
These cookies are easy to make in just under a half hour from start to finish, and they are SO YUMMY! I was skeptical that they might taste weird when I first made them, but they don't taste weird at all. I promise! They taste just like regular, mouth-wateringly good oatmeal chocolate chip cookies. And even better? Anyone can eat them, even dads... although you're probably not going to want to share... they're THAT tasty!
This recipe makes 4 dozen cookies in total, so you can set aside a week's worth in a tupperware container and then freeze the rest in a gallon-size Ziploc bag. Then, whenever you want one, pull it out, pop it in the microwave for 20 seconds, and voila! A warm, milk-boosting little treat for you, ready to eat!
(Pro tip: spooning out the *perfectly sized* cookie every time is fast and easy when you use one of these cookie scoops! I LOVE mine!)
Here's the recipe I used...
Ingredients:
1 cup butter, softened to room temperature
1 cup white granulated sugar
1 cup firmly packed light brown sugar
2 TBSP water
2 TBSP ground flaxseed meal
2 eggs, warmed to room temperature
1 tsp vanilla extract
3 cups all-purpose flour
2 TBSP debittered brewer's yeast
1 tsp baking soda
1 tsp salt
3 cups old-fashioned rolled oats
1 cup large semisweet chocolate chips
Directions:
Preheat oven to 350°F.
In a small bowl, combine flaxseed meal and water, and allow to sit for 3 minutes (while you complete the next few steps).
In a large bowl, thoroughly beat the butter, white sugar, and brown sugar together.
Add the eggs and mix.
Add the vanilla extract and flaxseed/water mixture, and mix again.
In another bowl, sift together the flour, brewer's yeast, baking soda, and salt.
Add the flour mixture to the sugar/butter mixture, and mix until thoroughly combined.
Stir in the oats and chocolate chips.
Scoop heaping, rounded tablespoonfuls (or use a medium cookie scoop) onto baking sheet, one dozen per baking sheet. (**They almost look too thick to bake, but do NOT flatten them... they will spread out perfectly into a thick, chewy cookie on their own!)
Bake for 12 minutes, and remove from oven.
Let the cookies cool at room temperature for a few minutes, and then transfer to a cooling rack.
**Note: Recipe adapted from this one based on comments and a bit of trial and error.
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