If ever there was a recipe that was less Pale Yellow, it's this one. Babies aren't really my thing, either is lactation. Don't get me wrong, I love a good baby, I just do not have one or plan on having one in the immediate future. Luckily my friends are having lots of adorable babies for me to hold and then give back when they get fussy. Perfect.
I suppose I should not say Pale Yellow is anti-baby, these gender reveal cupcakes once graced the pages. Previously the blog was filled with booze cupcakes for birthdays, but now people are mature and need cookies to help the milk pump out.
According to my source, the new mom who requested the cookies, they seemed to work. Regardless of whether or not you are trying to feed a baby, the cookies taste pretty yummy. They are crispy and chewy. The yeast and flax seed add a nice nutty quality. Chocolate chips are a must. Because the recipe makes so many cookies and with all the oatmeal, these are almost a health cookie! Whether making a batch for yourself or a new mom, these are a hit!
Adapted from Mom 365
Yield - 5-6 dozen
4 tablespoons water
2 tablespoons flaxseed meal
2 sticks (1 cup) unsalted butter, room temperature
1 cup sugar
1 cup packed light brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats (I used a mix of steel cut and old fashioned)
12 ounces semisweet chocolate chips
4 tablespoons brewer’s yeast
Preheat the oven to 350 ˚F and line all your cookie sheets with parchment paper.
Mix the flax seed and water together in a small bowl and let it set for 5 minutes; it will become gelatinous.
Beat together the butter and sugars in the bowl of a stand mixer with paddle attachment until light and creamy; about 3-4 minutes.
Add the eggs one at a time and mix well. Add the flaxseed mixture and vanilla. Mix until creamy and scrape the bowl as needed.
Add the flour, baking soda, and salt; mix until just just combined. Add the oats, chocolate chips, and brewer’s yeast and mix on low until combined.
Use a 2-tablespoon scoop to portion the batter onto the parchment paper. Bake for 10-12 minutes until just set.
Remove to a wire rack to cool completely.a Store in an airtight container or in a freezer bag. The cookies freeze well which is good because one batch makes a lot!