Katie McCarthy: Get a boost from lactation cookies

August 15, 2013 

About a month after introducing our daughter to solid foods, I noticed that my milk supply was starting to taper off. I pump while at work and had previously been able to fill two bottles per night: one for the babysitter in the afternoon and one for her daddy to give her before bed.

So when I was barely able to pump one 5-ounce bottle, I began to worry. We had to dip into the stockpile of frozen milk we'd built up from when I was producing more than she ate.

Obviously, since she's getting more nutrition from other sources, my daughter nurses less than she used to. But I needed to do something to bump up my supply. In addition to adding pumping sessions, I also made a trip to the natural food store to pick up some ingredients for lactation cookies.

Yep. Chocolate chip cookies that are supposed to increase milk supply. Why wouldn't I at least try it? Almost a week in, I think they've helped -- though it could be the extra pumping, Mother's Milk tea or Fenugreek tablets I've been taking.

Is that overkill?

But the cookies were surprisingly good (just ask my husband) so I thought I'd share the recipe, along with a few alterations I made, in case anyone else out there needs a little lactation boost. Enjoy!

Oatmeal Chocolate Chip Lactation Cookies by Noel Trujillo

Prep time: 15 minutes

Cook time: 12 minutes per batch

Makes: 4 ½ dozen (depending on size)

1 cup butter

1 cup sugar

1 cup firmly packed brown sugar

4 tablespoons water

2 tablespoons flaxseed meal

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups oats

1 cup chocolate chips

2-4 tablespoons brewer's yeast

Preheat oven to 350 degrees.

Mix the flaxseed meal and water and let sit for 3-5 minutes.

Beat butter, sugar and brown sugar well. Add eggs and mix well. Add flaxseed mix and vanilla, beat well.

Sift together flour, brewer's yeast, baking soda and salt. Add dry ingredients to butter mix.

Stir in oats and chips.

Scoop onto baking sheet. Bake for 12 minutes; let sit for a few minutes then remove from sheet.

-- Source: Food.com

After reading some of the comments, I cut the sugar in half ( 1/2 cup each of white and brown), doubled the flaxseed meal and added an extra tablespoon of water, used 5 tablespoons of brewer's yeast and doubled the chocolate chips (hey, I halved the sugar!). It was a pretty dry mix, but the cookies turned out great. I might use wheat or oat flour next time; you can also mix it up with different chips, seeds, nuts or dried fruit.

Katie McCarthy, kmccarthy@ledger-enquirer.com or 706-571-8515.

Ledger-Enquirer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service