Peanut Butter Oatmeal Chocolate Chip Cookies

   So this whole parenting thing has gotten me a little stressed: the feeding… the sleeping,… and … OH! most importantly... the breastfeeding (in my case, the pumping because breastfeeding is just not for me!). I mean, I seriously did try for a couple of months!

     Anyways… With the ultimate goal of increasing my milk supply, I kept reading about lactation cookies. Below is my rendition of lactation cookies that are not only great for lactating mommies, but also for the entire family to enjoy.

     I mean… come on, it’s the top 3 favorite cookies of all times made into one. The best thing about this recipe is that you need only one bowl! And if you’re like me, stepping into the kitchen and dirtying just one bowl is a miracle.

 

Peanut Butter Oatmeal Chocolate Chip Cookies

Total Time: 2½ hrs (including chilling time)   Prep Time: 10 minutes    Cook Time: 10 – 12 minutes

Ingredients

½ cup unsalted butter, melted (1 stick)
¹⁄3 cup peanut butter, creamy or crunchy
1 large egg + 1 yolk
¾ cup light brown sugar, packed
½ cup granulated sugar
2 tsps vanilla extract
1¼ cups old-fashioned whole rolled oats (not instant or quick cook)
2 tbsps flaxseed meal
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup semi-sweet chocolate chips
½ cup semi-sweet mini chocolate chips
¹⁄3 cup almonds, slivered

Instructions

1. In a large, microwave-safe bowl melt the butter and peanut butter on high power for about 1 minute in the microwave. Stop to check and stir every 15 seconds until the mixture can be stirred smoothly.
2. Add the egg, sugars, vanilla, and whisk until combined; the mixture will be slightly granular. Let the mixture cool a little before adding the egg and yolk; you don’t want scramble them!
3. Add in the oats and flaxseed meal, stir to combine. Tip: Toss oats and flaxseeds into a mixer for a more consistent cookie texture 
4. Next, add the flour, baking soda, salt and stir to combine. The dough will be fairly thick; do not over mix.
5. Add in chocolate chips and almonds, stir to incorporate.
6. Form the dough into a thick log (about 1½” diameter. Press the log tightly together so that there are no air pockets in the cookie dough)
7. Wrap the dough in the plastic wrap and refrigerate the dough for at least 2 hours or up to 5 days. Do not bake with unchilled dough; cookies will turn out thinner, flatter, and will spread more. The dough is a bit oily side before chilling.
8. Preheat oven to 350ºF
9. Remove the cookie dough from the refrigerator and unwrap it. Using a sharp knife, cut slices off the cookie dough log into 1/4″ thick slices.
10. Place the cookie dough slices on a baking sheet with a nonstick silicone mat (or lightly grease the cookie sheet), spaced at least 2 inches apart.
11. Bake for about 10 to 12 minutes for soft, chewy cookies (longer crispier cookies), or until edges have set and tops are just set the cookies firm up as they cool.
12. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Enjoy!

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