The Recipe That Started It All
March 14th, 2006, 9:18am PST, Housepoet’s Famous Lactation Boosting Oatmeal, Chocolate Chip & Flaxseed Cookies™ was born on the Internet.
This recipe has been shared a billion times (I may be exaggerating, fight me.) There are other recipes out there like this, there are even companies who sell the cookies using my recipe, but this, this is the OG, rolling in the pink caddy, top down, switching four lanes, original recipe.
My friend Jennifer and I created this recipe in my tiny galley kitchen in Goleta, CA. We developed it because a dear friend of ours, Rebecca, was having supply issues. This recipe was born out of love, respect, and a desire to help our friend who so desperately wanted to exclusively breastfeed her first born son. Jennifer and I both went through that struggle, so we were especially passionate about getting the recipe right.
Over the years, I’ve met women who have made this recipe and they have hugged me, telling me it was the reason they kept nursing their babies. I’ve received, comments and emails and texts from women, doulas, midwives, all sharing that they’ve made the cookies for themselves or clients.
If I never achieve my dream of opening my own brewpub, I will still feel successful because I’ve helped so many women with this recipe.
And I’m teary….
I’ve tweaked the recipe so many times, but I feel that this original one needs its place here.
Housepoet’s Famous Lactation Boosting Oatmeal, Chocolate Chip & Flaxseed cookies ™
- 1 cup butter or marg
- 1 cup brown sugar
- 1/2 cup white sugar
- 4 tablespoons water
- 2 tablespoons flaxseed meal*
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour (if using whole wheat cut down to 1 1/2 cups)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups oats, thick cut if you can get them
- 1 cup or more chocolate chips
- 2 tablespoons of brewers yeast* (be generous)
Preheat oven at 375 degrees F. Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes. Cream (beat well) butter or margarine and sugar. Add eggs one at a time, mix well. Stir flaxseed mixture and add with vanilla to the margarine mix. Beat until blended. Whisk together dry ingredients, except oats and chips. Add to butter/margarine mixture. Stir in oats then chips. Scoop or drop onto baking sheet, preferably lined with parchment or silpat. The dough is a little crumbly, so it helps to use a scoop.
Bake 8-12 minutes, depending on size of cookies.
Serves: 6 dozen cookies
Preparation time: 15 minutes
*can be found at any local health food store.
*NOTE* IT MUST BE BREWERS YEAST, NO SUBSTITUTIONS.