Lactation Cookies II (Oatmeal Chocolate Chip)
Our family has been settling in nicely with the new baby (even though it’s really hard managing a toddler and newborn alone, while B is at work during the day, and I’m trying to get some research work done for a conference).
The first time with Isabelle, I was so overwhelmed. We had no idea how to change a diaper, swaddle a baby, how much milk to feed. We couldn’t sleep at night because every gurgle sounded so concerning. We would wake up at night to make sure she was still breathing because we were terrified of SIDS. Oh and COVID just started, when everyone was bleaching the mail and didn’t wear masks to save them for healthcare heroes. We were scared that we would bring home COVID from working at the hospital.
This time, it’s a lot smoother. I’m not sure if it’s because Alanna herself is an easier baby or if it’s because we kind of know what we’re doing this time (B says it’s because we have the SNOO bassinet for better sleep) and we know more about COVID (even if ironically we all got COVID right after Alanna was born).
While the baby snuggles are wonderful, the one thing I have a love-hate relationship is breastfeeding. Fortunately, I was more familiar with the nursing/latching process and knew how to pump milk, so I wasn’t starting from scratch.
I had been hoping the second time around that nursing would be magically easy, but it’s still a lot of work.
I have also been eating lots and lots of these lactation cookies (adapted from Food.com.) A lactation cookie is just chocolate chip oatmeal cookies since oats help women produce milk. These are heartier and thicker than my first recipe for Lactation Cookies. Of note, you should chill the dough and use a room temperature pan (vs reusing a pan that’s already baked bc it will be hot); this cookie liked to spread thin. B surprisingly liked the thinner cookies, even though he’s usually team chewy cookie over team crispy cookie.
I’ve made 3 batches of these cookies because my family can’t stop eating them! Enjoy!
Lactation Cookies II (Oatmeal Chocolate Chip)
Ingredients
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tablespoons flax seed
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 1/2 cups dark chocolate chips
2/3 cup pecans
Directions
Preheat oven to 350°.
In a large bowl, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, flaxseed and vanilla, and beat well. In a small bowl, mix the flour, baking soda, and salt. Add dry ingredients to butter mix. Stir in oats, chocolate chips, and pecans. Chill in the refrigerator at least 30 min (this helps prevent the cookies from spreading so much).
Scoop onto baking sheet (cookies will especially spread if you reuse the same tray to bake due to heat, so space them apart accordingly). Bake for 12-14 minutes, until a light golden brown. Let cool on a baking rack for a few in, transfer to a wire rack, and enjoy!
