Lactation Cookies with a Holiday Twist! - Baby Chick
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Lactation Cookies with a Holiday Twist!

It's no secret we are big-time cookie fans. So this holiday season we are giving our lactation cookies a fun holiday twist! Check it out...

Published November 30, 2016

I am a big fan of lactation cookies. Okay, I am a HUGE fan of ALL cookies. And now that we are approaching the holidays, I wanted to give my usual lactation cookie recipe a fun holiday twist this year. Because when I think about Christmas cookies, I dream about “kitchen sink cookies.” (A delicious cookie with a little bit of everything!) Check out my holiday adaptation below. I won’t be making the same old, tired lactation cookies again…

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A white plate holds several lactation cookies, featuring a visibly coarse texture with scattered bits of what appear to be chocolate or raisin pieces. The plate sits on a wooden surface with a green cloth partially visible in the background.

Holiday Lactation Cookies

  • Author: Jessica Tomes


Units Scale
  • 2 cups of butter
  • 11/4 cups of brown sugar
  • 1 egg
  • 1 tablespoon of vanilla
  • 2 cups of oats
  • 11/2 cups of all purpose flour
  • a pinch of salt
  • 1/2 teaspoon of cinnamon
  • 3 tablespoons of brewer’s yeast
  • 1/4 cup of milled flax seed
  • 1/2 cup of dried cranberries
  • 1/2 cup of chocolate chips
  • 1/2 cup of chopped pecans


  1. Preheat the oven to 350 degrees.
  2. Allow two cups of butter to come to room temperature. Then combine the butter and a cup and a fourth of brown sugar in a large mixing bowl.
  3. Next, add one egg and a teaspoon of vanilla. (I will be honest. I added way more than a teaspoon to the bowl!) Mix until light and fluffy.
  4. Add two cups of oats, a cup and a half all purpose flour, a pinch of salt, a half teaspoon of cinnamon (I added closer to two tablespoons because I love cinnamon for the holidays), three tablespoons brewer’s yeast, and a fourth a cup milled flax seed to the mixing bowl. Stir until well combined.
  5. Finally, it’s time for mix-ins. (You probably don’t want to use more than two cups total.) I chose a half cup of dried cranberries, a half cup chocolate chips, and a half cup chopped pecans. You can add whatever you like — that’s what makes them “kitchen sink cookies.” Other options include shredded coconut, raisins, and other dried fruits like apricots. It’s totally up to you!
  6. Bake for 11 to 12 minutes.
  7. Allow to cool completely, and then enjoy!

These cookies also freeze well. If you can avoid eating them all in one sitting, that is… 😉

breastfeeding cookies, lactation cookie recipe, holiday lactation cookies, baby chick

Happy (and delicious) holidays!

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  • Author

Wife, mommy to three precious little girls, currently pregnant with baby a boy, and owner of The Plaid Pony. Read more

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