November 18, 2009
Many of you have likely heard of—if not experienced—the ravenous appetite that breast feeding causes, not to mention the cravings for sugar. The amazing thing is that, so long as you don’t massively overdo it, you can eat tons and still lose weight. It’s magical… so I hear.
For the second time, I’m experiencing serious milk supply issues. I won’t tell you what I went through trying to increase my supply for my first ChowBaby. This time, prepared for complications, I called my lactation consultant before my new ChowBaby was born. That led to an amazing doctor who refers to herself as the breast feeding doctor. With the help of these amazing women, I’ve come to learn that a) I have an underlying health issue (nothing too serious) that keeps me from making over a certain, small amount of breast milk and b) it’s not fair to my family, especially Isaac, to constantly breast feed in an attempt to defy my body’s nature. So, despite the pain it causes me (I know that sounds dramatic but, as should be obvious by now, feeding the people I love as well as possible is at my core), I am supplementing.
I digress!! More to the point, my breast feeding issues mean that I, sadly, do not have a ravenous appetite! Even more sad is that I keep eating as much as my breast feeding friends. I tell myself it’s fueling the little milk that I manage to make but, really, I’m just eating my way through disappointment and taking a little time before I start the post-baby weight loss regimen.
So, what’s this have to do with cookies? Isn’t it obvious?!
My latest craving was for butterscotch and as a breast feeding mama who mustn’t ignore her appetite, I slipped the tiny one into his sling and hit the road in search of butterscotch chips. I ended up at Target and all they had was Nestle Tollhouse brand. Done and done. In an attempt to bolster my breast feeding ruse (to myself), I opted to make an oatmeal cookie (oatmeal is supposedly good for supply). Then, I added chocolate chips for good measure. Voila: Oatmeal Chocolate Chip Scotchies.
This recipe is very close to the one on the back of the package. I just reduced the sugar (butterscotch chips are hella sweet on their own), added more cinnamon and used half butterscotch and half chocolate chips. My baking time kept them nice and chewy. Add a couple of minutes if you like your cookies crispy.
These are best served warm with a tall, cold glass of milk. Or all you other breast feeding moms can enjoy these as I do—with a cold, dark beer (another supply booster).
Oatmeal Chocolate Chip Scotchies
adapted from Nestle TollHouse
(can be served to kids 12+ mos)
1 1/4 c organic flour
1 tsp baking soda
1/2 tsp salt
1 tsp organic cinnamon
1 c (2 sticks) organic butter, softened
1/2 c organic granulated sugar
3/4 c organic packed brown sugar
2 organic large eggs
1 tsp organic vanilla extract
3 c organic quick or old-fashioned oats
5 1/2 oz (1/2 of an 11 oz pkg; just shy 2 cups) organic chocolate chips
5 1/2 oz (1/2 of an 11 oz pkg; just shy 2 cups) organic butterscotch chips
1. Preheat oven to 375 degrees. Combine flour, baking soda, salt and cinnamon in a bowl.
2. Beat together butter, granulated sugar, brown sugar, eggs and vanilla with an electric mixer. Gradually add dry ingredients and beat until well mixed.
3. Stir in oats and both kinds of chips.
4. Drop 1 tablespoon scoops onto an ungreased baking sheet and bake for 7 to 8 minutes. Makes about 4 dozen cookies.
Creative ways to pack vegetables in school lunch Play the Video