Lactation Cookies Recipe

Ingredients (18)

• For the Dry Mix:
• 7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g)
• 6 ounces chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of favorite supermarket chocolate chips for recommendations), plus more for garnishing
• 5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped
• 3 ounces commercial oat flour, such as Bob’s Red Mill (about 3/4 cup plus 1 tablespoon; 85g); not homemade (see note)
• 3 ounces non-bitter brewer's yeast powder, such as BlueBonnet (about 2/3 cup, spooned; 85g)
• 2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g)
• 2 ounces flax meal (about 1/2 cup, spooned; 55g)
• For the Cookie Dough:
• 8 ounces unsalted butter (about 16 tablespoons; 225g), soft but cool, about 65°F (18°C)
• 7 ounces white sugar (about 1 cup; 200g)
• 2 ounces barley malt syrup, such as Eden Foods (about 3 tablespoons; 55g)
• 1 ounce vanilla extract (about 2 tablespoons; 30g)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
• 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge