Lactation Cookies

1. Heat the oven. Preheat to 350°F. Line 2 baking sheets with parchment.

2. Mix the wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the egg, egg yolk, vanilla, and milk.

3. Add the dry ingredients. Sprinkle the flour, oats, brewer’s yeast, ground flaxseed, baking soda, salt, and cinnamon over the wet mixture. Use a spatula to stir until just combined. The dough will be thick.

4. Fold in the mix-ins. Fold in chocolate chips and nuts (if using) until evenly distributed.

5. Chill briefly (optional but worth it). If you have time, chill the dough 10 to 15 minutes. This helps control spread and gives you thicker cookies.

6. Scoop. Scoop about 1 1/2 tablespoons dough per cookie (a medium cookie scoop is perfect). Space 2 inches apart.

7. Bake. Bake 10 to 12 minutes, until the edges look set and lightly golden, but the centers still look a touch underdone.

   

8. Cool. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips and Variations

• For extra thick cookies: Chill the dough 30 minutes, or bake from frozen dough balls.
• Too dry? Add 1 more tablespoon milk. Flour brands and measuring styles vary.
• Less “yeasty” flavor: Use 2 tablespoons brewer’s yeast and add 1 more tablespoon oats.
• Add-ins that work: Unsweetened shredded coconut (1/3 cup), dried cranberries (1/2 cup), or chopped dark chocolate.
• Nut-free: Skip the nuts and add 2 extra tablespoons chocolate chips or pumpkin seeds.
• Egg-free: Use 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, gelled 10 minutes). Texture will be slightly more tender.