Sunday, January 15, 2012

Milk Cookies

Nursing is amazing in so many ways, don't even get me started.  One of things that I learned, that surprised me, was how much food and herbs can affect milk supply.  Galactagogues are things that boost your milk supply, do a google search and you'd be surprised at how many there are. Most of them are easy to add to your diet without thinking too much, good for you in many other ways, and tasty!  Even if my milk supply isn't having a hard time keeping up, I figure that anything I can do to help my body out is a positive.

Here is one link that I've looked at, there are many, many out there.  A few of the galactagogues that have been easiest for me to add in here and there:
Fenugreek, in many teas
Nuts and nut butters, excellent for snacking and filling you up!
Flaxseed, ground and added to muffins or cookies, even good in yogurt (but I always forget that one!)
Oats, bowl of oatmeal, oatmeals cookies
Brewer's yeast, added to breads or cookies, sprinkled over popcorn
Garlic, love cooking with garlic, we add it to everything

There are also food that can inhibit milk supply.  I don't cut them completely out of my diet, but I try not to eat excessive amounts of them.  The three that I have found that surprised me the most where: 
Parsley
Thyme
Celery

Back when I wrote about breastfeeding (split into pt.1, pt. 2, and pt. 3) and on this post about bartering, I mentioned milk cookies.  Contrary to what the name might suggest, these cookies are NOT made with breastmilk.  Such cookies might be very healthy for you (hehe) but we haven't gone there and aren't planning on it.  Milk cookies are simply a delicious oatmeal cookie with some tasty additions and substitutions, specially formulated to help boost your milk supply.  And if you aren't a nursing mother, they won't hurt you!  Any good excuse to make an oatmeal cookie!  Oatmeal cookies are a tasty way to hide a bunch of galactagogues in a tasty treat.  You could make tons of different substitutions and additions and I bet they would turn out fine. When we have made these, we have baked one or two cookie sheets full and then froze the rest of the dough in little balls.  The intention was to pull them out of the freezer and bake a sheet full now and again.  They never made it that long, I always ate the frozen dough balls as tasty little snacks when I needed something sweet.

Oatmeal Milk Cookies
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 tablespoons water
  • 2 tablespoons linseed (flaxseed) meal (we have whole flaxseed around and I grind it in the little coffee grinder we have, super easy!)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour (whole wheat is best, but regular is ok)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups oats, thick cut if you can get them
  • 1 cup or more chocolate chips (I like a whole bag of mini semi-sweet)
  • 2 tablespoons of brewers yeast -be generous!  (note:  This must be brewer's yeast, bakers yeast will NOT do - it must be brewer's yeast. It might be labeled nutritional yeast, that will work too!)

Directions:
  • Preheat oven at 375 degrees F, 180c.
  • Mix together 2 tablespoons of linseed meal and water, set aside for 3-5 minutes.
  • Cream butter and sugar. 
  • Add eggs one at a time, mix well. 
  • Stir linseed mixture and add with vanilla to the butter mix. 
  • Beat until blended. 
  • Sift together dry ingredients, except oats and chips. 
  • Add to butter mixture. 
  • Stir in oats & chips. 
  • Scoop onto baking sheet greased or lined with baking paper.
  • Bake 8-12 minutes, depending on size of cookies and how crispy you want them
  • Serves: 6 dozen cookies (a huge batch)
  • Preparation time: 15 minutes

1 comment:

Robin said...

I LOVE brewers yeast on popcorn!

You can add ground flaxseed to coffee, too. I don't remember if you're drinking coffee right now or not. You can either add it directly to your cup or mix ground flaxseed in with the ground coffee beans and brew like that. It adds a nutty taste to the coffee and changes the texture of the beverage a bit.