I’m mildly obsessed with something, and that is the milk I’m making. Otto can be quite demanding and let’s just say it’s not pretty when the supply runs low. We’re into Month 3 now and I’m happy to say that I’ve picked up a few tips and tricks for making sure he’s well fed, including these delicious cookies (and beer…although not necessarily at the same time!).
There are several recipes floating around on the internet, including one my sister-in-law and fellow milk maker Shirley sent me (thank you!). I looked at a few and came across Dr. Momma’s site, which goes into detail about why these cookies may help. The short version is that they contain three things that some say help increase production: flax, brewer’s yeast, and oatmeal.
Do they work? It’s not really possible to know for sure. All I know is that Otto’s been quite happy these last few days. And even if that’s just a coincidence, I’ll keep making these because they’re really good…not too sweet, lots of natural ingredients, and the flax fills me up. And all that makes me quite happy, which is important too.
Milk Making Cookies
Makes about 4 dozen cookies
1 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cups of peanut butter
1/2 cup of butter, softened
1 cup flaxseed meal (I use the one from Bob’s Red Mill)
3 tbsp. brewer’s yeast (available at the health food store)
1/3 cup water
1/2 cup raw cane sugar
1/2 cup brown sugar
1 tsp. vanilla
2 large eggs
1 cup dark chocolate, cut into tiny pieces
1 cup dried cranberries
1 cup chopped walnuts (although next time I might try salted cashews to get that sweet/savory thing going)
1 3/4 c. oats
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a medium sized bowl, sift together flour, baking soda, salt, and cinnamon.
In a mixer, beat together peanut butter, butter, flaxseed meal, yeast, water, sugars, and vanilla. Add the eggs and continue mixing.
Add the flour to the wet mixture and continue mixing until well combined.
Add cranberries, nuts, and chocolate. Mix to combine. Then add oats and combine it all by hand.
Using an ice cream scoop, scoop dough (about 2 tbsp. worth) and gently form a ball. Place on the cookie sheet and press down with your hand or the bottom of a glass.
Bake for 9 minutes (other recipes I’ve seen call for extra baking time, but I prefer less time because they’re softer that way). Cool and enjoy!
Note: I froze a portion of this dough, which is what I do all the time with cookie dough. I just scooped 12 cookies-worth into a quart sized freezer bag and flattened it. I’ll post an update if this turns out to have been a bad idea! [UPDATE: it works beautifully...although thawing cookie dough is awfully tempting and sometimes a good amount doesn't make it to the oven Another update: I was without cranberries one time so I swapped in coconut. Like bacon, coconut makes so many things taste even better.]