Looking for a sweet treat that’s not only delicious but also supports your breastfeeding journey? These oatmeal chocolate chip cookies are just what you need. Packed with rolled oats and a touch of ground flaxseed, these cookies offer a wholesome boost of nutrients that can help support milk supply, making them a great option for nursing moms. But don’t worry—these aren’t just for those in the postpartum stage! They’re chewy, chocolatey, and downright irresistible for anyone who loves a classic oatmeal cookie.

This is a small-batch recipe, perfect for when you want a little indulgence without filling the cookie jar for days. You’ll get 6 large, bakery-style cookies with crispy edges and soft, gooey centers. It’s the perfect size for satisfying a craving or sharing with a friend (if you’re feeling generous!). And if you need a few more, you can easily double the recipe to make a standard dozen—ideal for when you’re baking for a group or stocking up for a busy week.

These cookies come together quickly with simple pantry ingredients, so they’re great for a quick treat during nap time or whenever you need a pick-me-up. Whether you’re a breastfeeding mom looking for a tasty lactation snack or just love a good oatmeal cookie, this recipe will be a new favorite!

Oatmeal Chocolate Chip Cookies

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1.5 Tbs ground flax seed (optional: great for milk supply!)
• 1/2 cup chocolate chips (I used half dark chocolate and 1/2 semi sweet)

Directions:

1. In the bowl of a stand mixer or using a hand mixer, combine melted butter and brown sugar and mix until combined.
2. Add the egg and vanilla and mix until combined.
3. Add the oats, flour, cinnamon, baking soda and salt and mix until just combined.
4. Add the chocolate chips and mix by hand using a spatula.
5. Refrigerate dough for 20 minutes.
6. Preheat oven to 350F and line a baking sheet with parchment paper.
7. Using a 3Tbs scoop, scoop out 6 large balls of dough and place on baking sheet.
8. Bake for 15 minutes or until slightly golden brown around the edges.
9. Cool on a cooling rack and ENJOY!