Leopard Print Lindsay’s Loaded Oatmeal Cookies

I was going to refer to these as “lactation” cookies, but felt that some would be deterred by that description. These cookies are great for anyone, and just happen to be excellent for nursing mothers!

They are packed with, well, obviously oats, but other great ingredients that help boost energy and help as well with hydration thanks to all the fiber. (Breastfeeding Moms: These could help you with your milk supply! I know they help with mine!)

The almonds and peanuts in them also help give added protein, which can help give us more energy and feel fuller longer, but these also help support milk supply.

The chocolate, well, let’s be honest, it’s for sanity. Who wants a cookie without chocolate chips? Um, not me.

I created these after looking at the Quaker Oatmeal Cookie recipe that comes on the container, and making my own changes/additions. I personally feel they are quite tasty and hope you enjoy them as well!

Please note, this recipe is already doubled as I freeze the batter to be able to bake them a few at a time. You can do the same, as I will explain below, or make them all; which is especially great for a big group. You may cut it in half as well, for less cookies…but really who wants less cookies?

Ingredients:

2 Sticks Imperial Butter, softened

1 1/2 cups Brown Sugar

1 cup White Sugar

4 Eggs

2 tsp Vanilla

2 tsp Baking Soda

3 cups All-Purpose Flour

6 cups Quaker Old-Fashioned Oats

2/3 cup Unsalted Peanuts

2/3 cup Slivered Almonds

2/3 cup Chocolate Chips

Directions:

Preheat oven to 350 degrees, and line a baking sheet (or multiples of you are baking them all and skipping the freezing step) with parchment paper.

In your stand mixer (using the mixing paddle is best), or large mixing bowl, blend together the butter and sugars. Add the eggs, vanilla, and baking soda until well blended. Slowly add in the flour, blend thoroughly, scraping the sides as needed.

Add in the oats a little at a time, about half way, add in the peanuts, almonds, and chocolate chip.

Your mixer will get full, but it can handle it. Finish adding in the oats and let your mixer do as much as it can. I usually have to take a large rubber spatula and fold it all together a little at the end.

Using a cookie scoop (I actually think mine is technically an ice cream scoop, but it has the scraper that helps release the dough best) and place place at least an inch or two apart on your cookie sheet.

Bake at 350 degrees 12-15 min.

Once cooled enough, enjoy!

Yes, these cookies do come out large, there’s nothing wrong about that!

Store in a ziplock bag or other container that helps to keep them fresh!

For the nursing moms out there, I eat at least one a day, sometimes two if I feel my milk supply is low. I’d love to hear how these work for you!

Freezing the Batter:

Take about a 1ft square piece of wax paper and divide it in two. Place 4 scoops of cookie dough on one piece and place the other on top, flatten slightly. Place in a freezer bag, and continue until the bag is full. Cookies can be placed on top of one another, and be sure to squeeze out some of the air when sealing. When ready, take out one pack at a time (at least that’s what I do), let thaw slightly, and bake according to directions above.

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2 thoughts on “Leopard Print Lindsay’s Loaded Oatmeal Cookies

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