Six years ago when I started writing for memory sake, I never thought there would come a time where a post like this would be published on my blog. Whether I would be publishing posts about motherhood, my monthly/yearly struggles of being in the healthcare sector or where my head was at, I never did think I would write something beneficial and open to all breastfeeding mothers.
Whether this woman is deemed as being ‘new’ to the game and like me, have absolutely no idea as to what we’re doing on a daily basis and how our child still remains alive. Or, the woman who questions how she is going to feed her child since her breastmilk supply is dwindling by the day and she’s coming to terms with being labelled as a “failure” by society and her midwife, as her midwife reminds her, yet again, about how important it is for babies to be breastfed. On the other hand, a woman who has been around the block a few times and has mastered the art of changing a nappy with her eyes closed, can pick up a sock by simply using her toes and can answer a long winded question with a simple, “no” answer.
As women and mothers, we can all say there has been a time or five, where we have struggled to produce ‘enough’ breastmilk to feed our children until they resemble a drunk baby. Because, I am a new member to the Society of Motherhood and I’ve learnt my membership by becoming a Mother in any way (whether its through a natural, caesarean or adoptive birth), I didn’t envision myself writing about two powerful words.
Until eight weeks ago and having spent way too many hours sliding down a rabbit’s hole, I discovered Lactation cookies and banished the thought of not knowing something this fabulous, economical and delicious ever existed. In a way, I felt a little bit let down because none of the midwives had discussed this with me when I questioned if my milk supply was enough and after discussing it with my other Mums ‘n’ Bubs ladies, I realised they hadn’t been informed either.
Considering all of us women came from various backgrounds relating to breastfeeding such as some tried and struggled to produce and/or maintain their breastmilk supply, the breastmilk fairy decided to take a different transit and the milk supply was never established or in my case, I’ve blessed with plenty of breastmilk that I can feed several babies and still have enough to squirt into a cup of coffee. As a result, I’ve been able to freeze 10 litres or more of breastmilk because we don’t have a breastmilk bank on the Sunshine Coast.
Yet, I often find myself in the shoes of other women when my breastmilk takes a dip and I’m contemplating using my ‘emergency’ stash of breastmilk, crack upon the vault containing my one and only can of formula because I’ve sent the stacks of frozen breastmilk to my parents or, I am hysterically crying on the phone to Lois because I am 100% convinced my breastmilk is fading.
Whoever forgot to mention that the structure of breastfeeding and an adequate supply of breastmilk is a sadistic mental warp on the brain was and still is, incredibly mean. Especially on a new Mum, whose convinced she has no milk after five days of her milk not arriving. Don’t worry Mama, it can take up a week for your breasts to release that glorious liquid gold and if it’s been more than a month and you find yourself struggling, you are doing a great job as well.
As to how I found myself falling down the rabbit’s hole quite rapidly was a result of my breastmilk supply taking a heavy lunge, to the point I had a screaming baby and a crying Mummy (me). Having tried my hardest to feed Baby O’Chunky and popping him down for a nap, I turned to my ol’ friend Google and started researching ‘ways on how to increase breastmilk supply’. Lo and behold, I came across an article relating to lactation cookies, what they’re made out of and the goodness that comes from eating one… or in my case, several.
All because, Dearest Reader, they are so addictive and they don’t even taste like the magical ingredients!
For anyone who is interested in the key ingredients for the lactation cookies are: rolled oats, brewer’s yeast and linseed or flaxseed (depending on the marketing and what’s available). As I happen to live in Australia, I can find the ingredients at Woolworths and starting with the brewers yeast and linseed/flaxseed, these ingredients can be found in the healthy food aisle and Macro produces both. As for the oats, breakfast anyone?
Besides increasing your breastmilk supply, one of the other additional benefits about these cookies is the fact you can make a batch and bake half of it, while the other half goes in the freezer. For this and if you’re anything like me, I’d recommend doubling the mixture so than you can make a large batch of cookies.
As a result, I have been experimenting with the chocolate chip cookie dough and after a mishap featuring frozen cookie dough and the end product resembling chocolate and oat bars (still equally delicious as the cookies); I’d recommend shaping the dough into balls as it makes life a little bit easier. Now when pressed for time and I’ve got 15 minutes up my sleeve before Baby O wakes, I take my stash of eight cookies and pop them onto a lined tray and pop them into the oven frozen.
Since I happen to love my cookies a little more… crispier around the edges (can you tell by the photo?), I often opt to add a further four-five minutes onto the baking time.
With this, my mouth is watering.
So let’s get baking!
Chocolate Chip and Oatmeal Lactation Cookies
Calories: 109 kcal
Servings: 36 cookies
- 115 g butter, softened at room temperature
- 1/2 cup (100g) brown sugar
- 1/2 cup (105g) raw sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup (105g) Self Raising flour
- 1 1/2 cup rolled oats
- 1/4 cup brewers yeast
- 2 TBSP LSA or flaxseed/linseed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150 g chocolate chips (any chocolate chip preference)
- Pre-heat the oven to 180°C/350°F and line a baking tray with baking paper.
- Cream butter and sugars using a handheld or stand mixer, on high speed until creamy.
- Add egg and vanilla and continue to beat on medium speed until combined.
- Add self raising flour, rolled oats, brewers yeast, flaxseed/linseed, baking soda and salt.
- Further mix on low speed until combined.
- Stir through chocolate chips.
- Slightly dampen hands with water and use hands to roll 1 TABLESPOON sized ball, place onto prepared tray. If freezing, see note down below.
- Bake for 12-15 minutes or until golden brown in colour.
- Remove from oven, allowing to cool on tray 10 minutes prior to moving onto cooling rack.
- Store in airtight container at room temperature for 1 week.
If wanting to freeze cookie dough balls:
- Rolled balls can be placed in a single layer on a tray liked with baking paper and frozen for a minimum of three hours or until solid and firm to touch.
- Count how many balls are to be frozen (I normally get five batches of eight cookies when doubling the batch) and transfer these bad boys into zip-lock bags.
- If you wish to date each bag, than feel free to do so and store them in your freezer. The cookie dough can be made up and frozen for 3 months.
- Although I can guarantee they won’t be staying frozen for that duration.
If wanting to cook frozen cookie dough balls:
- Remove cookie dough balls from freezer.
- If you do have ample time:
- Place cookies onto a lined baking tray and allow for dough balls to come too room temperature.
- Bake in accordance to the above mentioned instructions to baking, cooling and storing cookies.
- If you don’t have ample time:
- Place cookies onto a lined baking tray and place into preheated oven.
- Bake for 18 minutes.
- Continue with aforementioned baking instructions relating to cooling and storing.
Happy baking, Dearest Reader and if you happen to be a Mum struggling with her breastmilk supply, hopefully this helps and don’t forget to increase your intake of water!
Lots of love and until next time,