1 cup butter or margarine (room temp)
1 cup white sugar
1 cup brown sugar
4 tablespoons water
2 tablespoons linseed meal (if can't find blend whole linseed with water into paste)
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
3 cups oats, thick cut if you can get them
375g pack chocolate chips (Approx 1 cup - I use mixture of equal parts white, milk and dark)
2 tablespoons brewer's yeast (or 5 x 5g sachets)
Preheat oven to 200c (180c fan forced).
Mix together linseed meal and water (or blend 2tbs linseed seed with water into paste). Set aside. This thickens and becomes quite gloopy - don't be alarmed!!
Cream butter and sugar. Add eggs one at a time, mix well. Stir linseed mixture and yeast add with
vanilla to the butter mix. Beat until blended.
Sift together dry flour, baking powder and cinnamon. Add to butter mixture.
Stir in oats, then chocolate chips.
Use icecream scoop for large cookies or drop tablespoons of mixture for small - med cookies. Use either a non stick baking sheet, or lined tray as mix is quite wet and has tendency to stick.
Bake approximately 15 mins for large cookies or 12 minutes for smaller.
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* Only brewers yeast can be used - do not use baking yeast, it does not have the lactation properties as brewers yeast. Brewers yeast can be found in the homebrew section of your supermarket.
*Full quantity mix make approx 60 small - med cookies or 24 large - you can halve quantities and freeze mixture
*Add 1 cup of your choice of nuts for something a little different
*Can be made into a nice slice - press mixture into a slice tray, bake 20 - 25 mins. Top with melted chocolate or chocolate icing if you wish. Tip - slice whilst still warm as mix becomes quite brittle when cooled - think Anzac biscuits.
* it is the linseed, oats and brewers yeast that increase lactation.
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