Dessert · From Adam's kitchen
Chocolate Chip Oatmeal Lactation Cookies
Chewy oatmeal chocolate chip cookies made with browned butter, flaxseed, and brewer's yeast, ingredients traditionally enjoyed by nursing parents. You can freeze the dough and bake a few at a time.
- Makes
- 14-18 cookies (⅓-cup scoop)
- Skill
- Easy
- Prep
- 20 min
- Cook
- 15 min
- Total
- 65 min
Method
Heads up
The dough needs 30 minutes in the fridge, and the browned butter needs to cool before you mix it in.
Brown the butter (6-8 min)
Melt the butter in a saucepan over medium heat, swirling often.
Ready whenIt foams, the bits at the bottom turn golden brown, and it smells nutty. Pour it into a bowl right away so it stops cooking. Let it cool 10 minutes.
Mix the dry ingredients (2 min)
In a large bowl, combine the oats, flaxseed, brewer's yeast, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Make the dough (3 min)
Add the browned butter, vanilla, and eggs, and mix until combined. Fold in the raisins and chocolate chips.
WhyIf the butter is too hot, it can cook the eggs. Warm, not hot, is what you want.
Chill (30 min)
Refrigerate the dough for 30 minutes. Heat the oven to 350°F while it chills.
WhyChilled dough spreads less, so the cookies stay thick and chewy.
Bake (12-15 min)
Scoop the dough (⅓ cup each) onto a lined baking sheet, leaving about 2 inches between cookies. Bake 12-15 minutes.
Ready whenThe edges are golden and the centers look just set. They firm up as they cool.
Finish and cool (10 min)
Sprinkle with Maldon salt while still warm. Cool on a wire rack.
Make it cheffy
The pan bang
How
About 2 minutes before they are done, lift the baking sheet a few inches and drop it flat onto the oven rack, then finish baking.
Why
It knocks the air out of the centers, giving you crinkly edges and a chewier middle.
Swaps
- Raisins → dried cranberries, or more chocolate chips.
- Cookies spread too flat? Chill the dough longer, or chill the scooped balls for 10 minutes before baking.
- Bottoms browning too fast? Move the rack up one level, or stack two baking sheets.
Make ahead & storage
Make ahead
Scoop the dough into balls, freeze on a sheet, then bag them. They keep up to 3 months.
Storage
Counter in an airtight container up to 4-5 days. To bake from frozen, put the frozen dough balls in the oven while it heats to 325°F and bake about 14 minutes.
Macros per serving
Estimate- Calories
- about 320
- Protein
- about 6 g
- Carbs
- about 40 g
- Fat
- about 16 g
Per cookie, based on 16 cookies (the whole batch is about 5,080 calories, 90 g protein, 634 g carbs, 255 g fat).