We’re getting close. The clock is ticking. We have just two more weeks before Casey would be able to miss the NICU if he was born. It’s a scary thought to think soon we’ll have 2 kids. I guess it’s time to get used to not sleeping again, and double up on the parental guilt.

One of the things The Witch asked me to make were some new lactation cookies for this round. She loves chocolate and orange, which is a combo I’m not a fan of. It’s spooky season, which is also blood orange season. I’ve never had one until recently. They’re shocking in that their juice does look bloody. Their flavor is sweet, but also a bit tangy. It’s awesome. These cookies use the zest and juice from a blood orange. Yes you can substitute a normal orange when bloods are out of season. The added juice and zest give these cookies a tang and moisture that are hard to beat. Their texture is less cakey and more crumbly, but not in a dry way, in a very moist way.

As if that wasn’t enough doubled up the chocolate with cocoa powder and chocolate chips. Play with the chocolate chips for different flavors. Go dark for a slight bitter note, or go milk for sweetness. Don’t forget to make sure you’re using Dutch Processed cocoa powder since we’re only using baking powder as the leavener.

We rounded out the cookies with cinnamon to bring in the fall and play with the blood orange. Then for some added tartness we added dried cranberries. These are a fantastic twist on an oatmeal cookie. The brightness of the orange, with the classic flavor of chocolate, boosted with cinnamon and cranberries, will give anyone a cookie to die for. The added brewers yeast, flaxseed meal, and oats will help any mom meet their little one’s milk needs.

These cookies are already a hit. I’ve frozen half a dozen so we have something ready since we’re crushing through them right now.

Ingredients

• 1 Cup Unsalted Butter (2 sticks)

• 1/2 Cup granulated sugar

• 1/2 Cup Dark Brown Sugar

• 2 large eggs

• 1 teaspoon of vanilla

• zest from one blood orange (roughly 2 teaspoons)

• 2 T blood orange juice

• 3/4 Cups All Purpose Flour

• 1/2 cup flaxseed meal

• 1 teaspoon of salt

• 3/4 teaspoon cinnamon

• 1 1/2 teaspoon of baking powder

• 1/4 Cup Dutch processed cocoa powder

• 1 tablespoon brewers yeast

• 3 Cups Old Fashioned Oats

• 1 cup semi-sweet chocolate chips (51%)

• 1 cup dried cranberries

Instructions

1. Preheat the oven to 350

2. Cream the butter, granulated sugar, and dark brown sugar in the bowl of your mixer with the paddle attachment

3. Zest and juice the blood orange

4. Mix in the vanilla

5. Beat in the eggs, one at a time

6. In a separate bowl mix together the all purpose flour, flaxseed meal, Brewers Yeast, salt, cocoa powder, cinnamon, and baking powder

7. Slowly mix in the flour mixture (2 - 3 batches, scraping down the sides and bottom in between)

8. Slowly mix in the rolled oats

9. Add the chocolate chips, and dried cranberries. Mix gently until just combined

10. Scoop in 1 1/2 Tablespoon portions onto a parchment lined baking sheet

11. Bake in the oven, pre-heated to 350, for 15-17 minutes

    1. If baking the frozen dough, bake at 350, but extend the time to 22-24 minutes.

    2. Cool on the pan for 5 minutes

12. Remove from the oven and let rest on the pan for 5 minutes

13. Move to wire rack to cool completely

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