Gutsy Mama Milkmaking Oatmeal Cookies
Gutsy MamaTM Milkmaking Oatmeal Cookies
...used to be served at Breastmilk & Cookies feeding support groups (and the More Milk Mamas group)
...by Jeanette Mesite Frem (as adapted from the Vanishing Oatmeal Cookie recipe by Quaker)
2 sticks organic butter, melted**
3/4 cup firmly packed dark brown sugar (melt with the butter!)
3/4 cup granulated sugar
2 cage-free eggs
2 teaspoons vanilla
3/4 cup whole wheat flour*
3/4 cups all-purpose flour*
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt (optional)
3 cups traditional Quaker® Oats
2 cups Ghirardelli® mini semi-sweet chocolate chips (optional)
1/4 cup chia seeds (optional)
1/4 cup ground flax seeds (optional)
1/4 cup organic peanut butter (optional)
*or replace flour with your favorite gluten-free flour (I use Pamela's All-purpose flour mix)
** or use one glass jar of organic coconut oil, melt (without the cap on) in microwave for 3 minutes
Heat oven to 350°F.
In large bowl, mix butter and sugars until creamy or melted together (but not too hot, you don't want to cook the egg).
Add egg and vanilla and mix.
Add dry ingredients; mix well.
Add oats and chocolate chips; mix well.
You may need to add some warm water by spoonfuls just to moisten the dough more.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 15 minutes or until light golden brown.
Cool 5 minutes on cookie sheet; remove to cool on wire rack.
Store tightly covered, but eat quickly as they are soft and may get even softer in storage.
2.5 DOZEN (if small tablespoonfuls)
1.5 DOZEN (if large heaping tablespoonfuls