Oaty choc-chip cookies of goodness

Amongst the many things I’ve learned over the last 12 months is that being a new mum can be tough and hungry work sometimes, and having decent snacks on hand is an excellent plan. So, I came up with these. These are choc-chip cookies. But they are not your average choc-chip cookies! Apart from being soft, chewy and delicious, these guys are packed with extra goodies that make them perfect for breastfeeding mamas. They are a great snack to grab when you haven’t got much time or free hands, they’re wholesome and milk-boosting, and you can freeze them for later. What more could you want?

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Now, some people find that the brewers yeast really helps boost their milk supply, but some don’t – I know there are differing opinions out there. My theory: if it works for you then keep it in, if not then leave it out. If you haven’t tried it then give it a go – you never know what might work for you. Either way the rolled oats, flaxseed and chia still make these a wholesome and delicious snack for everyone, and will help keep you going after a sleepless night.

On the off chance that you’re one of those strange people who doesn’t like chocolate, then you can substitute sultanas or raisins instead. I use a kitchenmaid mixer for the whole thing, which makes an easy recipe even easier, but if you don’t have one then regular beaters and a mixing spoon will work just fine. The dough needs to rest in the fridge for a while before being baked, otherwise they will spread out too much in the oven. It also makes the dough easier to roll.

115g butter
1/4 cup caster sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups rolled oats 
1/2 cup plain flour
2 tsp chia seeds
1/3 cup ground flaxseed
1/2 tsp baking powder
15g brewers yeast
1 tsp cinnamon
3/4 cup dark chocolate chips or sultanas

Cream the butter, sugars, egg and vanilla. Add all the dry ingredients except for the chocolate chips and mix well. Add the chocolate chips and stir until just combined.

Cover the mix and put in the fridge for about 2 hours. Roll into balls (put your thumb and forefinger together to make a circle, about that big) and place onto trays lined with baking paper. Press down each ball with the palm of your hand to flatten slightly. Bake in a preheated 180C oven for about 12 minutes, they should be slightly golden brown around the edges. Cool on trays.

They will last a few days in an airtight container, or you can wrap them individually (or 2-3 together) and freeze them.

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