Name: Oatmeal Raisin Lactation Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 24
Ingredients: 3 cups rolled oats; 1 1/2 cups flour; 5 tbs brewer’s yeast (look for reduced bitterness); 3 tbs ground flaxseed; 1/2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp cinnamon; 1/4 tsp salt; 1 cup of butter, room temperature; 1 1/4 cup of sugar (use more or less, depending on your taste); 3 large eggs; 1 tsp vanilla; 3/4 cup raisins or chocolate chips, or both if you prefer

Ingredients

3 cups rolled oats
1 1/2 cups flour
5 tbs brewer’s yeast (look for reduced bitterness)
3 tbs ground flaxseed
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 cup of butter, room temperature
1 1/4 cup of sugar (use more or less, depending on your taste)
3 large eggs
1 tsp vanilla
3/4 cup raisins or chocolate chips, or both if you prefer

Instructions

Preheat oven to 350° and line your baking sheet with parchment paper.
In a large bowl, combine your dry ingredients except sugar, and mix well. Set aside.
In a separate bowl combine your butter and sugar, mixing until smooth and fluffy. Then add in the remaining wet ingredients and mix well.
Combine the wet ingredients with the dry ingredients and mix well until combined.
Next, fold in your raisins and or chocolate chips.
Roll your dough into balls and place on baking sheet about an inch apart. The amount and size of cookies depend on the amount of dough you use per ball.
Finally bake for 11-14 minutes, until the edges are golden brown. Let cool on baking sheet for 5 minutes and then transfer to cooling rack until completely cool.

Notes

Keep in the fridge and take as you need or store in the freezer up to 8 weeks. If freezing use a freezer bag or an airtight container.