Yes, I really typed “lactation cookies”. Because you know why? Well, I’m convinced almost every mother has worried about her milk supply at some point in her journey of breastfeeding. I don’t feel the need to divulge every detail of my life on this blog because who wants to hear about every minute? My life is not that exciting guys.
I do, however, feel the need to sometimes talk about more personal things if I think other people might have the same thoughts or worries. Blogging can be a great community of support, honestly.
So anyway, yes, this title has the word lactation in it but I will not be showing you pictures of anything other than cookies. No stepping over that fine line here but let’s talk about milk.
I didn’t have a worry in the world about milk production until I returned back to work 14 weeks after little Archie was born. I had pumped at home some and had built up a little stash in the freezer so he would have milk ready and waiting when I returned to work. Then I started to work again. Only 2 days a week but the days are long with being a nurse. I wake up at 5:30 a.m. and don’t return home until 7:30 p.m. so imagine me pumping 4-5 times each day I worked. I’d get to work early (once Archie was sleeping through the night), pump before my shift started and then pump every 2 1/2-3 hours until my last pump at 5 pm. Poor Chad, I would have a “freakout” (as he so lovingly called it) about once every week or two about not pumping as much as I had wanted. It was especially discouraging when I would hear of fellow mom’s pumping 8 oz in 7 minutes! What?! I want to pump that much!
So I set out to bump up my supply. I ate oatmeal every morning, pumped after Archie went to sleep, pumped in the middle of the night, and even made these “lactation cookies”. My supply held steady with a few more ounces to account for at the end of each work shift. I was quite pleased. Then Archie started boycotting taking a bottle at home on the days I was at work so my freezer stash grew and grew until I ended up with 130 bags of milk! I was no longer “worrying”. Then Archie bear spaced out his feedings to every 4 hours instead of every 3 so I dropped one of my pump sessions at work and quit eating cookies, oatmeal and pumping like a mad woman at home.
Fast forward to today. Last week, I was pumping at work and noticed my supply had dropped. What the what?! I’m so close to making it a year with breastfeeding (2 more months), Archie is now downing 6-9 oz like it’s his job and you know that big stash? Yeah, that’ll be blown through in no time flat if I drop off completely. So I made my lactation cookies again and ate my oatmeal to see if doing these things would truly make a difference in my supply. I was testing my theory.
I made a batch of these cookies on Sunday, was back to work on Tuesday and by the end of the day I had easily pumped 3-4 more ounces than I had last week. I’ll totally take it. So I can’t for sure advertise these cookies as being the exact answer but if they help, then they help and I’m not going to complain. Eat cookies to make more milk? Sure.
I eat two cookies each feeding session (so 8 cookies a day) which is probably good for getting my caloric needs met too as I run around and chase the little bear. The key ingredients to make these cookies “magical”? Oats, flax and brewer’s yeast. Brewer’s yeast is the same thing found in a stout beer. I bought my brewer’s yeast at Whole Foods and it will probably last me quite a while! Well worth every penny. These cookies taste just like oatmeal chocolate chip cookies! No weird flavors here that you have to choke down.
You can easily double this recipe for a huge batch and just freeze the baked cookies until you need them. I did this numerous times and they were still just as delicious! These are also a great idea for new mom’s whom you are taking a meal.
Any tips or remedies you’ve tried or heard of to boost your milk supply? Or any you have tried yourself that you found working for you?
1 stick salted butter
1 heaping cup of packed dark brown sugar
2 Tbsp water
1 Tbsp ground flaxseed
1/2 tsp vanilla extract
1/2 c all purpose flour
1/2 c whole wheat flour
1/2 tsp baking soda
1/2 tsp sea salt (or plain salt)
1 1/2 c rolled oats
1 c chocolate chips
2 heaping Tbsp brewer’s yeast
Preheat oven to 350 degrees.
Mix flaxseed and water together and set aside.
Cream together butter and sugar in mixer until smooth. Add egg and beat well.
Add flaxseed mixture along with vanilla extract and beat until combined. Add your dry ingredients minus the chocolate chips and mix well. (Don’t forget your brewer’s yeast!)
Add oats mix until combined then fold in your chocolate chips.
Spoon about a 1-2 Tbsp worth of cookie onto a lined cookie sheet and bake for 7-9 minutes or until edges are set. Remove from oven, cool slightly and then remove cookies to cool on racks. Stays fresh in airtight container for up to one week or up to 3 months frozen.