1/4cup(23g) Debittered Brewer's Yeastpackage must say "debittered"
1tbspToasted Wheat GermI like Kretschmer
1/2tspCream of Tartar
1cup(226g) Unsalted Butterroom temperature
1cup(200g) Granulated Sugar
1/2cup(100g) Light Brown Sugar
2Large Eggsroom temperature
1 1/2tspVanilla Extract
2 1/2cups(238g) Old Fashioned Oats
112oz bagSemi-sweet Chocolate Chips
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil (if using foil, grease with cooking spray) and set aside.
In a small bowl, combine the flaxseed meal and water and let sit for 5 minutes. Set aside.
In a medium mixing bowl, whisk together the flour, brewer's yeast, wheat germ, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy. Use a rubber spatula to scrape down the sides, and beat in the eggs, vanilla extract, and the flaxseed mixture. Scrape down the sides again, and beat in the flour mixture until just combined. Use the rubber spatula to incorporate the oats and chocolate chips until just combined.
Drop cookie dough (2 tbsp-sized scoops) onto the prepared pan, spacing cookies at least 2" apart. Bake for 12-15 minutes (edges should be slightly browned, centers may still be slightly under but shouldn't be raw. They'll finish baking as they cool). Allow cookies to cool completely on cookie sheet before enjoying. Enjoy!
NOTE: You can freeze the raw dough in a ziploc bag for three months. Defrost in the refrigerator and bake as directed. Colder dough will spread less when baked. If you prefer a flatter look, gently flatten the cookies with the back of a spoon as soon as you remove them from the oven.
Chocolate Chip Lactation Cookies https://500spatulas.com/chocolate-chip-lactation-cookies/