Oatmeal Milk-In Cookies | The Jewish Week | Food & Wine

Oatmeal Milk-In Cookies

Oatmeal Milk-In Cookies

Oatmeal cookies, Marco Verch

40 cookies

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MILK MAKERS: barley, oats, whole wheat flour

SUPERFOODS: chia seeds, hemp seeds


½ cup (120 ml) water or barley water

2 tablespoons ground chia seeds

¾ cup (150 g) granulated sugar

¾ cup (165 g) packed light brown sugar

¾ cup (170 g) Earth Balance margarine, softened

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon cream of tartar

½ teaspoon salt

1 ¼ cups (150 g) whole wheat pastry flour

1 ¾ cups (140 g) rolled oats

1 cup (90 g) barley flakes

¼ cup plus 2 tablespoons (60 g) organic raw, shelled hemp seeds

½ cup (72.5 g) raisins

  1. Preheat the oven to 375°F (190°C).
  2. Whisk together the water and chia seeds in a small bowl, set aside.
  3. Cream the granulated sugar, brown sugar, margarine, and vanilla in a large bowl with an electric mixer. Add the chia seed mixture and continue to beat until u y. Add the baking soda, cinnamon, cream of tartar, and salt and beat until incorporated. Add the flour and beat until incorporated. Then add the oats, barley flakes, and hemp seeds and mix until incorporated. Stir in the raisins.
  4. Using a tablespoon measure, drop the dough onto ungreased cookie sheets. Bake for 10 to 13 minutes, until golden brown. The cookies will look so but will harden as they cool. Cool slightly on the sheets and then transfer to a wire rack and cool completely.

Recipe from Boost Your Breast Milk: An All-in-One Guide for Nursing Mothers to Build a Healthy Milk Supply © Alicia C. Simpson, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com