To be honest, if baby formula had been within our budget (or free) when we had our first child, I’d have gone that route. I found breastfeeding to be miserable and very, very difficult. My poor baby didn’t gain weight for the first 6 weeks and even after that she wasn’t chubby. She nursed every 30 minutes to an hour because my output was so low. But I had to stick with it to save money and ultimately am so glad I did. I found that a Lactation Consultant is worth their weight in gold and that any breastfeeding problem, no matter how hopeless it may seem, can be fixed with their help.
I continued to nurse that first baby through a pregnancy, her 2nd birthday and alongside her baby sister to spite the fact that I promised myself I’d quit after 5 months. I went from hating it & counting the months until I could quit to loving it and wanting to help other moms succeed like I had. With our second baby I was suddenly a high producer and it. was. AWESOME!
Then… with our 3rd, I barely made enough to sustain a flea and sought help from a Lactation consultant again. I was given a supplemental nursing system to feed my little one his formula while getting the stimulation I needed and avoiding getting him hooked on bottles.
That combined with taking a lot of fenugreek had me exclusively breastfeeding by the time baby was 2 months old. I would not have been able to do it without the help of professionals and now I’ve nursed 3 babies through toddlerhood. Can you tell I’m proud? 🙂
I enjoy these cookies with a hot cup of Mother’s Milk tea and some Jane Austen. Don’t fret if your husband and children want some, they won’t suddenly start lactating as a result and this recipe makes more than enough to share. I like to make up a batch and deliver along with a box of tea to anyone who has just had a baby. You can type up the recipe and put it in a card for a baby shower. I don’t need much of an excuse to make cookies though. Happy baking & milk making!
Makes about 4 dozen
Preheat your oven to 325° and grease your cookie sheet.
Combine then set aside to soak :
- 4 T water
- 2 T flax meal
In a separate bowl, thoroughly combine then set aside:
- 2 C all purpose flour
- 1 t baking soda
- 1 t salt
- 12 fenugreek capsules, open, sprinkle powder & discard capsule (optional)
With a stand or hand mixer, combine:
- 1 C softened butter
- 1 C white sugar
- 1 C brown sugar
Once those are creamed, mix in:
- 2 eggs
- 2 t vanilla
- 1 T brewer’s yeast
- pre-soaked flax meal
Add dry mixture, stir (mix gently). Then add:
- 3 C oatmeal
- 1 C chocolate chips
Drop dough by rounded spoonfuls onto a lightly greased (or use parchment paper) cookie sheet. Bake for 10-12 minutes. After removing from oven, allow to set for a minute before moving to a cooling rack.
Oven Temp: You can bake these cookies anywhere from 325° – 375° depending on how crispy you want them to be. Keep in mind they’ll cook more quickly at the higher temp. My family likes them soft so I cook them at a lower temp. If you consistently burn or under-cook foods, use a thermometer to test the true temp of your oven and then adjust accordingly.
Chocolate: It’s not a good idea to omit the chocolate chips from this recipe. They mask the flavor of the brewer’s yeast which is sharp and somewhat bitter. You won’t taste it at all with the chocolate in there, though!
Special ingredients: I find flax meal in all my local grocery stores either in the cereal or baking aisle. Brewers Yeast and fenugreek can be found in organic/natural food sections. Kroger, Safeway & Albertsons stores all have these special sections or you can go to a vitamin supplement store. As an added bonus, the fenugreek adds a pleasant maple flavor to your cookies.
Oats: Whole grain oats are great for helping stimulate milk production. That may be where the idea that beer is good for milk supply comes from! In addition to these cookies I eat a ton of granola bars when nursing an infant.