These Pecan Oatmeal Chocolate Chip Cookies are loaded with everything delicious! They are soft and chewy and stay moist for days.
Ever since the arrival of Warren, I have been all about the cookies! Before he was born, I made a big batch of these Mini Chocolate Chip Cookies and froze them so I could pop a few into the oven and have a warm chocolate chip cookie whenever I wanted. However, after he arrived and I started breastfeeding, I was hangry. I was craving something a little sweet but wanted it to have some substance and balance. So BMW and I created this recipe for chocolate chip cookies that have milk production boosting oats and brewer’s yeast and pecans for some good fats and protein. And of course, these cookies are delicious!
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Homemade Lactation Cookies That Are Actually Delicious
Lots of people who breastfeed use lactation cookies to help boost milk supply. There are lots of supplements and pre-packaged cookies out there on the market. I wanted something that I could make at home that was fresh, actually tasted good and I knew exactly what was going into it. When my mom came to visit us, she brought me several big oatmeal chocolate chip cookies and they were so delicious and of course the oatmeal started helping me produce more milk. Once I had devoured all the cookies she brought, I wanted to make more cookies.
My friend Tyler had given me some brewer’s yeast since that had helped her produce more milk. BMW and I decided it would be a good idea to add the brewer’s yeast
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Pecan Oatmeal Chocolate Chip Cookies
Makes 24 cookies
Ingredients:Â
1 2/3 cups all purpose flour (227 grams)
2 cups oats (160 grams)
½ tsp baking soda
2 tbsp brewers yeast
½ cup (100 grams) granulated sugar
1 cup (200 grams) light brown sugar
1 tsp sea salt (fine) ** if using regular table salt reduce by half
¾ tsp cinnamon
2 large eggs (room temperature)
1 tsp vanilla extract
12 tbsp unsalted butter, melted
12oz dark chocolate, morsels or finely chopped bar
2/3 cup pecans (chopped small)
Directions:
- Preheat oven to 375F and line two large baking sheets with parchment paper. Whisk flour, oats, baking soda, salt, cinnamon and brewers yeast together in a medium bowl, set aside.
- In a large bowl, mix granulated sugar and light brown sugar with melted butter until well combined. Then add stir in eggs until mixture becomes shiny. Finally, stir in vanilla extract.
- Add the flour mixture to the wet ingredients and combine until there are no flour pockets. Then add chocolate and pecans and mix until spread evenly throughout.
- Create dough balls (I use a small ice cream scooper
) about 1 inch around and place on baking sheet with plenty of room in between.
- Bake for 12 minutes, rotating half way through. Let cool slightly to set then enjoy!
Store in an air tight container for up to 5 days.
Pecan Oatmeal Chocolate Chip Cookies
Ingredients
- 1 2/3 cups all purpose flour 227 grams
- 2 cups oats 160 grams
- ½ tsp baking soda
- 2 tbsp brewers yeast* optional
- ½ cup 100 grams granulated sugar
- 1 cup 200 grams light brown sugar
- 1 tsp sea salt fine ** if using regular table salt reduce by half
- ¾ tsp cinnamon
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 12 tbsp unsalted butter melted
- 12 oz dark chocolate morsels or bar that chopped
- 2/3 cup pecans chopped small
Instructions
- Preheat oven to 375℉ and line two large baking sheets with parchment paper. Whisk flour, oats, baking soda, salt, cinnamon and brewers yeast together in a medium bowl, set aside.
- In a large bowl combine granulated sugar and brown sugar with melted butter. Next add eggs and stir until well combined and mixture is shiny. Finally, stir in vanilla extract.
- Add the flour mixture to the wet ingredients and combine until there are no flour pockets. Then stir in the chocolate and pecans until spread evenly throughout.
- Create dough balls (I use a small ice cream scooper) about 1 inch around and place on baking sheet with plenty of room in between.
- Bake for 12 minutes, rotating half way through. Let cool slightly to set then enjoy!
Nutrition
Hi!! My sister requested some pecan oatmeal choco-chip cookies and I came across your recipe. It was so easy and quick! The batter came out beautifully… but the cookies didn’t. We found them to be too salty. We started over and only added 1tsp instead of 1tbsp, and they were better!! I will be adding this to my sweets recipe card collection!! Thanks!
So glad you found the correct ratio for you! This one calls for fine sea salt which absorbs differently than regular table salt so you can’t do a 1 for 1 substitution. I am so happy you enjoyed these though!