Peanut Butter Oatmeal Lactation Cookies
Having a baby is a weird thing. I spent a very long portion of my life not wanting to be a father. I can remember being so scared when The Witch told me we were pregnant. As we went through the process and found out it was a girl things for me started to change. I can remember hearing our girl cry for the first time and it was amazing. Even with all of the late nights and poopy diapers it’s amazing. She can turn my dad into a bunch of mush. He’s claimed he’s going to spoil her. This is keeping my dad go while we deal with the final days of my mom’s life.
I always wanted to do a peanut butter oatmeal cookie. Once we knew our girl was coming we chatted about doing lactation cookies to help. The peanut butter oatmeal cookie idea came up and I knew I could easily turn those into lactation cookies with some simple substitutions. I threw is some oat flour, ground flax seed, and finally got some brewers yeast to add. The smartest thing I did here was read up on brewers yeast. You should really only start with 1-2 tablespoons as it’s a really strong flavor. I cut down the amount of AP flour to account for the oat flour, flax, and brewers yeast.
There’s so much peanut butter and oats in this that you can’t really taste any of the other beneficial ingredients. I also created them to be like normal cookies so they’re amazing to eat. So far I haven’t started to produce any milk. If I eat any more of them though I’m scared that will happen. The other great thing about these is that you can freeze them and have them ready whenever you want some. They’re moist, and full of peanut butter, chocolate, and oat flavor. Go make some. You’re mama will thank us.
Ingredients
1 Cup unsalted butter
3/4 Cup granulated sugar
1 Cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
3/4 Cup all purpose flour
1/2 Cup oat flour
1/2 Cup flax meal
1 Tablespoon brewers yeast
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 Cups of old fashioned rolled oats
1 1/2 Cups semi sweet chocolate chips
Instructions
Pre-heat the oven to 350 degrees
Cream the butter, sugar, and peanut butter together
Mix in the eggs one at a time
Mix in the vanilla
In a separate bowl combine the all purpose flour, oat flour, flax meal, brewers yeast, salt, baking soda, baking powder, and cinnamon. Mix to combine.
Add the bowl of dried ingredients, in two batches, to the wet ingredients. Scrape down the sides a few times before adding the second batch
Mix in the rolled oats
Mix in the chocolate chips
Drop the dough in 1 1/2 Tablespoon amounts onto a baking sheet lined with parchment paper
Bake for 15-17 minutes
Freeze the left over dough. You should be able to bake them from frozen for about 22-24 minutes
