Sweet Ava celebrated her first Easter in Destin and even got to participate in her first Easter Egg Hunt called the Diaper Dash!
This month Ava and I spent a few weeks visiting my family in both Northwest Florida and Kentucky. One of my favorite things to do with my family is cook (and eat), so I had fun creating new recipes with my relatives. These cookies were inspired by a Lactation Cookie recipe I found. Since I am breastfeeding I was on the lookout for natural, healthy recipes to help with my milk supply. This recipe includes oatmeal and flax seed (and you can add a few tablespoons of Brewer’s Yeast too), which are both known to help with milk production. However, these cookies were so tasty so I played around with them, changing some ingredients and adding cranberry and coconut. My family loved them and their large size made my Dad think they were muffins which is why I named them Muffin Cookies. These cookies store well and last for a week or so. Make them for your family today, they make a delicious snack, like trail mix and cookies combined!
Oatmeal Trail Mix Muffin Cookies
Makes approx. 24 cookies
Ingredients
- 1 cup two sticks of butter, softened
- 1 cup of packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons of molasses
- 1 cup whole wheat flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon of sea salt
- 1 teaspoon cinnamon
- 3 cups rolled oats
- 1 cup semisweet chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup coconut flakes
- 1 cup chopped pecans
- *Optional you can add a couple tablespoons of flax seed meal mixed with equal amounts water to the wet ingredients.
Instructions
- Beat together butter, brown sugar, vanilla, molasses, and eggs in a large bowl.
- In a separate medium bowl combine both whole wheat and cake flour, baking soda, sea salt, and cinnamon.
- Mix together all the ingredients from the medium bowl with the ingredients in the large bowl.
- Finally, gently stir in oats, chocolate chips, cranberries, pecans, and coconut.
- Preheat oven to 350 degrees.
- Using a medium to large ice cream scoop, scoop balls about 3 tablespoons big onto a wax or parchment paper lined baking sheet.
- Bake for 8-10 minutes, until the edges are golden brown.
Notes
Adapted from www.theprogressiveparent.orgÂ
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For The Love of Food Blog
Beat together softened butter, eggs, brown sugar, molasses, and vanilla.
You can use regular white flour but I liked the combination of cake flour and whole wheat flour.
Mix the dry ingredients in a medium bowl.
Now combine the dry ingredients with the ingredients in the large bowl.
Finally, add your oats and all your tasty mix ins!
I use pecans, chocolate chips, cranberries, and coconut.
You can use these ingredients or switch it up and add something different!
I love to use a medium ice cream scoop for perfect rounded balls, about 3 tablespoons each.
They don’t expand when baking, so you don’t need to space them much.
You can use a Silpat baking liner or parchment paper to line your baking sheet.
Don’t have an ice cream scoop? Simply roll the dough in your hands into a large ball.
Bake at 350 degrees for ten minutes then cool. They stay soft and moist for about a week.
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