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lactation cookies made with oats, pretzels and chocolate chips on a white countertop with a glass of milk in the background.
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4.52 from 25 votes

The Best Lactation Cookies

Sweet, salty, chewy, and crunchy, these oatmeal lactation cookies hit every craving and are perfect for a postpartum mama.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: best lactation cookies, lactation cookies, oatmeal lactation cookies
Servings: 36 cookies
Author: Lisa Bass

Ingredients

Dry Ingredients:

  • 2 ¼ cups all purpose flour
  • 3 tablespoons Brewer’s Yeast
  • ½ teaspoon salt
  • 3 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 2 cups rolled oats also known as old fashioned oats
  • ½ cup chopped walnuts
  • 1 ¼ cups chocolate chips or chocolate chunks
  • 1 cup mini pretzels crushed

Wet ingredients:

  • 1 ¼ cups softened butter 285 grams
  • 1 ¼ cups brown sugar tightly packed
  • 2 large eggs
  • ⅓ cup nut butter I used peanut butter

Instructions

  • Preheat the oven to 350° Fahrenheit and line two cookie sheets with parchment paper.
  • In a medium bowl, whisk together all dry ingredients except the chocolate chunks and crushed pretzels.
  • In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on low speed until light and fluffy, about 2–3 minutes.
  • Add the eggs and nut butter, and mix until well combined.
  • Add the dry ingredients in thirds, mixing until just incorporated.
  • Fold in the chocolate chunks and crushed pretzels. (If the dough is too soft to scoop, chill it for 20 – 30 minutes to firm up.)
  • Scoop 3-tablespoon-sized balls of dough onto a prepared baking sheet, spacing about 9 balls of cookie dough per sheet. Lightly press each ball down. (For more uniform cookies, weigh each dough ball to 40 grams.)
  • Top with a few extra chocolate chunks and pretzel pieces.
  • Bake for 8 – 10 minutes, until the edges are set and centers are still slightly gooey. They'll firm up as they cool.
  • If desired, use a wide cup to gently scoot the cookies into perfect circles right after baking.

Notes

  • Please double check amounts when using the multiplying feature in the recipe card. 
  • If the dough is a bit wet to roll the cookies, you can put the batter in the fridge for 20 - 30 minutes.
  • You can add the chocolate chunks and the pretzels into the dough and mix it all together, but I prefer to mix in 1 cup of chocolate chunks while reserving 1⁄4 cup of chocolate chunks to add to the top of the cookies. I add a few pretzel bites to each cookie individually, as well.
  • Store at room temperature in an airtight container for 3 - 4 days. Freeze baked cookies flat in one layer in a Ziplock bag.
  • You can also freeze dough balls. Place cookie dough balls on a parchment lined baking sheet and freeze for 30 minutes or so. Then place frozen dough in a Ziplock bag. Bake at the same temperature. Just place on parchment lined baking sheet. 

Nutrition

Calories: 204kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 131mg | Potassium: 124mg | Fiber: 1g | Sugar: 11g | Vitamin A: 212IU | Vitamin C: 0.05mg | Calcium: 43mg | Iron: 1mg