Peanut Butter Chocolate Chip Lactation Cookies

I would be lying if I said I have never sat in my walk-in pantry, eating spoonfuls of peanut butter. I found a lot of recipes for chocolate chip lactation cookies, but didn't find a lot of recipes for peanut butter lactation cookies. Here is my recipe that marries the best two kinds of cookies on earth with those lactogenic ingredients of flax seed meal, brewers yeast and oatmeal. Some peanut butter cookie recipes don't use flour; this one does. You can of course freeze the dough so you can easily replenish your cookie jar on a daily basis with freshly baked peanut butter chocolate chip lactation cookies.

• Ready In: 1 hr 15 mins
• Yields: 33 Cookies

Ingredients

• 3  tablespoons flax seed meal
• 4  tablespoons water
• 1  cup butter
• 2  cups  packed brown sugar
• 2  eggs
• 2  teaspoons vanilla extract
• 2  cups all-purpose flour
• 4  tablespoons brewer's yeast
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1 1⁄2 cups peanut butter
• 2  cups rolled oats or 2  cups quick oats
• 2  cups  dark chocolate chips
• 1  cup  peanut butter chips

Directions

1. Preheat the oven to 350 degrees.
2. Mix the flax seed meal with the water and have it sit for about 5 minutes. While waiting for the flax seed meal to get goopy, combine the butter, brown sugar, eggs and vanilla extract until it's mixed well. (If you have a stand mixer, make sure to dig up the butter that gets stuck at the bottom of the bowl.) Add the flax seed meal and water goop to mixed wet ingredients (after the 5 minutes has passed) and mix well.
3. In a separate bowl, mix together the flour, brewer's yeast, salt, baking soda and baking powder. After mixing, slowly add them to the wet ingredients and keep mixing until well combined. After the light brown dough becomes smooth (well mixed) add in the peanut butter.
4. After mixing in the peanut butter, add the oats, chocolate chips and peanut butter chips. You can of course add more chips to your liking.
5. Roll the cookie dough between your palms. (Since there is peanut butter in the dough, it won't stick onto your hands as much as regular chocolate chip cookie dough.) Make each ball about 1.5 times bigger than a golf ball. Place the ball of dough on parchment paper placed on a cookie sheet (or a lightly greased cookie sheet) and smash it down a little so it becomes a 1/2-inch thick disk. Leave some room between the disks (about 1.5 to 2 inches) so the cookies won't bake into each other. Repeat for the rest of the dough.
6. Place the disks of dough in the oven and bake at 350 degrees. Bake for about 10 - 15 minutes. (Keep an eye on the cookies. Of course, the baking time depends on the actual size and thickness of your dough and your oven. I usually bake these without turning on the convection.) Cool for 3-4 minutes.
7. You can freeze the dough. Make the disks of dough (per the above instructions); line them on wax paper or parchment paper (on a cookie sheet). You can place them close to each other since they will not be going in the oven. Place the disks in the freezer. After all the disks freeze, throw them in a freezer safe air tight bag.