Cherry Chocolate Chip Cookies

These are lovely chocolate chips cookies bursting with cherries with a slight orange twist. My family and I (mainly me) are eating a cookie per day for dessert. I’ve been seriously addicted to cookies ever since eating a lactation cookie daily after giving birth. These cookies are festive and especially nice to enjoy for the holidays! We had them for dessert for Thanksgiving! 😊

Time: 35 minutes
Yield: 2 dozen large cookies

Ingredients

  • 1 cup dried tart cherries
  • 2 cups orange juice
  • 1.75 cup or 3 ½ sticks of unsalted butter, at room temperature
  • 2 cups brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp salt
  • 2 tsp baking soda
  • 1 cup chocolate chips

Instructions

  1. Boil cherries and orange juice in a pot and cook until most of the juice has evaporated. Set aside and let it completely cool.
  2. Preheat oven to 350°F with racks in the middle. Lay enough parchment paper to cover baking tray.
  3. In an electric mixing bowl, cream butter and sugar until completely blended. Add eggs and vanilla extract then mix until incorporated. It should look creamy.
  4. Add flour, salt, and baking soda and mix well until there are no more flour streaks. Gently stir in chocolate chips and boiled cherries.
  5. Gently make golf sized balls from the dough and spread out the dough so they’re not too close to each other on the baking tray.
  6. Bake the cookies for 13 minutes or until they’re a light golden color. Let them cool completely and enjoy!

Wheat Germ Cookies

I finally used up most of the ingredients for baking lactation cookies nearly every week since my baby was born. However, I still had a lot of wheat germ left. I tried sprinkling wheat germ on top of my daily oatmeal for breakfast but was put off by the smell and taste. These wheat germ cookies are a beautiful way to use up all the wheat germ I had left! On top of that, I consider these cookies as another alternative of lactation cookies because of the key ingredients wheat germ and rolled oats. I love tasting the sweet pieces of dates in these cookies instead of the usual chocolate chips. These cookies are soft and delicious! 😊

Yield: 12 extra large cookies
Time: 35 minutes

Ingredients

  • 12 TBSP unsalted butter, at room temperature
  • 1 cup brown sugar
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 cup wheat germ
  • 1 ½ cup rolled oats
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup sweetened coconut flakes
  • 1 cup pitted dates, chopped

Instructions

  1. Preheat oven to 325°F with racks in the middle. Cover 1-2  baking tray(s) with parchment paper.
  2. In an electric mixer, mix butter and sugar until fluffy. Add eggs and vanilla extract and mix until well combined.
  3. Add wheat germ, rolled oats, flour, baking soda, baking powder, and salt. Stir until well combined.
  4. Stir in coconut flakes and pitted dates on the lowest speed until just combined.
  5. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray. You can use two baking trays to save time.
  6. Bake for 18 minutes or until the edges of the cookies are golden brown. Let them cool before enjoying!

Peanut Butter Chocolate Chip Cookies

I think this is my first time making peanut butter chocolate chip cookies but they came out so well! It’s difficult just to have one and I’ve been gaining weight because of them! ☹ It’s a struggle because I enjoy eating them but I also want to lose the last 10 lb from my post-partum weight. I grew up eating peanut butter and jelly sandwiches from time to time but haven’t eaten peanut butter for years. I recently made fresh peanut butter using my Vitamix and it was delicious! You really can’t compare freshly made products from processed ones. I’ve been getting addicted ever since I made fresh peanut butter.

These cookies are a perfect way to use up some of your peanut butter at home. It’s a sweet indulgence that both kids and adults will enjoy! 😊

Full of peanut butter 🙂

Yield: 16 large cookies
Time: 35 minutes

Ingredients

  • 1 cup unsalted butter, room temp
  • 2 cups brown sugar
  • 1 cup peanut butter
  • 1 tsp baking soda
  • 4 tsp vanilla extract
  • 2 large eggs
  • 2 ½ cups whole wheat or regular pastry flour
  • 2 cups white chocolate chips (or whatever flavor you prefer)
  • 2 tsp flaked salt

Instructions

  1. Preheat oven to 350°F with racks in the middle.
  2. In an electric mixer, cream butter, sugar, peanut butter, and baking soda on low-medium speed until well mixed.
  3. Add vanilla extract and 2 large eggs and beat until light and fluffy.
  4. Add flour and mix on low speed until flour is incorporated.
  5. Add chocolate chips and mix on the lowest speed for a few seconds or until chocolate is well distributed in dough.
  6. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray.
  7. Chill dough in fridge for at least 15 minutes. This step is optional and helps cookies keep their shape.
  8. Distribute flaked salt evenly on top of the cookies for that extra crunch.
  9. Bake cookies for 13 minutes or until the edges are golden brown.
  10. An additional optional step is to gently press down on the cookies with the bottom of a glass cup for a chewy texture.
  11. Let the cookies cool and enjoy!

The Best Lactation Cookies

I had a rough start to breastfeeding as my child is a very fussy eater and still has trouble latching on. I wasn’t producing enough breast milk for the first week and now I’m behind on producing enough milk. I looked up various sources on how to increase milk supply because I was desperate to feed my child as much breast milk I could. I had heard of lactation cookies before I gave birth but hoped that I wouldn’t have to use it. After the first week I gave birth, I frantically sought all the key ingredients I needed for the lactation cookies that would help increase my milk supply such as rolled oats, brewer’s yeast powder, wheatgerm, and ground flaxseed meal. I’ve been eating these cookies everyday since I’ve made them. I’ve kept making more since I ran out of my first batch. These lactation cookies are super nutritious, addictive, taste great, and they’re part of my special diet to increase my milk supply. They’re also much more affordable then if you buy prepared lactation cookies or bars! I hope you enjoy them and here’s to good health for both mother and baby! 😊

Lactation cookies with chocolate chips.

Yield: 16 very large cookies
Time: 30 minutes

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 ½ cup brown sugar
  • 1 large egg + 1 large egg yolk
  • 2 tsp vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 ½ cup all-purpose flour
  • 1/3 cup debittered and unsweetened brewer’s yeast powder
  • 1 TBSP wheat germ
  • 3 TBSP ground flaxseed meal
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 1 cup dark chocolate chips and/or
  • Raisins or unsweetened coconut flakes to taste (optional)

Instructions

  1. Preheat oven to 350°F with racks in the middle.
  2. In a large bowl, mix all the dry ingredients together except the chocolate chips. (rolled oats, flour, brewer’s yeast, wheat germ, flaxseed meal, cinnamon, baking soda, baking powder, and sea salt)
  3. In an electric mixer, beat the butter and sugar for about 2 minutes or until creamy. Add egg, egg yolk, and vanilla extract and beat until well combined.
  4. Slowly add the dry ingredients and beat on low speed until just combined. Add chocolate chips and mix on stir mode until evenly distributed.
  5. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray.
  6. Bake for 10-13 minutes until edges are golden brown. Wait for cookies to cool and enjoy!

Browned Butter Chocolate Cookies

This was my first time browning butter and using it to bake cookies. The browned butter adds a depth to the flavor of cookies in a tasty way. I’m glad that these cookies turned out so well despite it being my first time experimenting with them! I also recommend the walnut milk from Elmhurst in the photos. It’s very tasty without any artificial gums! Their oat milk is also delicious!~

These Browned Butter Chocolate Cookies were a gift to Chai as part of his Valentine’s day present. I created a personalized advent calendar for his Valentine’s day present and included these cookies as part of the treats for one of the days. Creating an advent calendar was a lot more work than I thought but it was worth it seeing the smile and joy on his face everyday! 😊

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Yield: 10 large cookies
Time: 45 min.

Ingredients

  • .75 cup or 1 ½ sticks unsalted butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • ½ tsp cinnamon powder
  • 1 ½ cup chocolate, chopped in large pieces

 

Instructions

  • Preheat oven to 350°F with racks in the middle. Line a large baking tray with parchment paper.
  • Melt the butter in a saucepan on medium heat while whisking frequently. When the butter starts to brown on the bottom of the pan, take it off the heat immediately.
  • Beat the brown butter and sugar until smooth in an electric mixer on low-medium. Add the eggs one at a time while continuing to beat the mixture. Add the vanilla extract and beat until well-mixed.
  • Add the flour, sea salt, baking soda, and cinnamon powder on mix on a low setting. Stir in the chopped chocolate.
  • Form balls of cookie dough about the size of golf balls onto the pan with enough space in between each cookie. You can place about 6 large cookie balls on each tray.
  • Bake for 12 minutes and allow cookies to cool before enjoying!