A New Mom’s Guide to Making Lactation Cookies

Day 1: Sit out a stick of butter to soften during the baby’s first nap of the day. Spend the rest of the day wishing that there was a second nap. When your husband asks why there is a stick of butter on the counter when he gets home, tell him you are going to make lactation cookies. Collapse into bed once the baby finally goes to sleep for the night, completely forgetting about the desire to make lactation cookies.

Day 2: Your butter has reached room temperature! The baby is sleeping! Put the butter in a bowl. Add sugar. Now the baby is awake after only sleeping for 20 minutes. No big deal, you’ll just wear the baby. Spend the next hour swaying from side to side in an attempt to get her to sleep. Ok, her eyes are closed and have been for a while. Maybe she is asleep. Spend the next few minutes trying to decide if the mixer would wake her up. Decide that it is not worth the risk. Keep the baby in the carrier, and go lie down on the couch with her. Don’t forget the remote because the powers that be now tell you that it is not safe to sleep with your baby on the couch. How on earth am I supposed to sleep when the baby sleeps again if she won’t let me put her down and it’s not safe to sleep with her?

Never mind. The baby didn’t like it when you sat down on the couch. She wants constant movement. Sweep the kitchen floor instead while the baby sleeps. Oh wait. That’s a typo. She screams. Not sleeps. Let’s try nursing.

While the baby is milk drunk to the point of being completely flaccid, you put her down in the swing. Slowly back away. She’s not fussing. She still appears asleep! You have a few minutes to yourself! Hurry back to the kitchen as quickly as you can quietly do so. Cream the butter and sugar together. Haphazardly measure out your other ingredients. Precision is not so important as speed. Get your dry ingredients mixed into the wet ones. If you still haven’t heard the baby, go ahead and preheat the oven. Spoon the dough onto the cookie sheets.

The oven dings that it is ready…and the baby says the same. Cookies or baby? Shove those bad boys into the oven and be sure you set your timer. If you’re lucky enough to have an auto-off feature on your oven, now would be an ideal time to use it.

Go comfort baby. Whew! You immediately smell what woke her up. Change the diaper. WASH YOUR HANDS! The timer is going off. Put baby in rock and play and hurry back to the kitchen with baby and rock and play. Get cookies out of the oven. Put the paci back in the baby’s mouth. Put a cookie in yours. Ahhhh! Chocolaty peanut buttery brewer’s yeasty goodness.

Try to make a moment to put the cookies away so that your husband doesn’t eat all of them upon his arrival home while you are at the grocery store with the (still screaming) baby. Wash the dishes sometime next week.

I don't do nice, well lit food photography. I have a newborn, and I'm not doing this for Pinterest pins. So there.

I don’t do nice, well lit food photography. I have a newborn, and I’m not doing this for Pinterest pins. So there.

This blog post was based on real life events. For my lactation cookie recipe, I used this whole wheat peanut butter oatmeal cookie recipe substituting a flax egg for the real egg and then adding 1 additional tablespoon of flax and 2 tablespoons of brewer’s yeast. Once I finally got them made, I was pretty pleased with the results. I’ve made the recipe as the other author has it written in her blog too, and they are some of my favorite cookies. Go ahead and give them a try. Happy baking!

A plus to an additional wintry week: Chicken avocado soup.

This will be my first real food post on the blog, and I’m just going to start by saying, if you are looking for professional food photography, you aren’t going to find it here. Nine times out of ten, my photos are going to be off of my iThing (what I call my iPhone that is not actually connected to a cell plan. I use it like a PDA.) My second caveat: in my world, a recipe is only a suggestion unless I’m making homemade jams & jellies, so I apologize in advance to those of you who want specific measurements every time. I can’t always do that. With that said, here we go!

I thought spring was here. After a few pleasant days, I thought we were at least done with the snow, but I was wrong. On Tuesday of this week, at one point it was snowing so hard here that from my unit at the hospital, we couldn’t really see the buildings 2 blocks away. Whit couldn’t see the trees that are probably less than a football field length away from our apartment.  On my off day on Wednesday, it was still cold, and I had chicken and chicken broth that needed to be used in the fridge, so it was definitely a soup sort of day. I had tried the chicken avocado soup found here earlier this winter. It was good, but we weren’t completely impressed.  Whit didn’t think it had enough staying power for him, and I thought it needed more flavor. I really wanted some avocado though, so I thought I would try it again but with modifications to make us both happy. Here’s what I came up with.

mmm... yummy soup.

mmm… yummy soup. As you can see by the ring toward the top of the bowl, I devoured some before remembering that I should take a picture of the soup if I was going to make a blog post about it.


  • approx. 1.5 lbs of boneless, skinless chicken (I only cooked 1 lb., and I’m going to have to cook more to go with my leftover soup)
  • 3 cans of chicken broth
  • 2/3 cup of brown rice
  • 1 can of black beans, undrained
  • 1 can of diced tomatoes, undrained
  • 1 small can of diced green chiles
  • 1.5 bunches of green onion, chopped
  • enough olive oil to sautee
  • 1/2 tsp. cumin
  • 1/2 tsp. onion powder
  • 2 cloves of garlic, minced
  • buy one bunch of cilantro and use it to taste. I used about a cup for four bowls of soup. I’ll add more to my leftovers.
  • 3 avocados (I used two, but I’m going to need another one for my leftovers. And really, can you go wrong with more avocado?)
  • juice of one lime


  1. Rinse rice twice, then cook in your soup pot with one can of the chicken broth, the cumin, and the onion powder.
  2. Put the other two cans of chicken broth in a large deep skillet (one with a lid is great!) and boil your chicken and one clove of garlic until the chicken is completely cooked. Remove the chicken and add the rest of the chicken broth to the rice. Shred the chicken and put aside.
  3. In the skillet you just used to cook the chicken, heat your olive oil and add a cup of the green onions and the other garlic clove. Saute for 1-3 minutes and then add to rice (the rice should be pretty much done by now).
  4. Add the black beans, tomatoes, and green chiles to the soup pot and allow to heat through.
  5. While soup is heating, layer chicken, avocado (about 1/2 an avocado per bowl), cilantro, and remaining green onion in your soup bowls. Squeeze lime juice in equal amounts over these.
  6. Once soup is hot, ladle into bowls. Eat and enjoy.

This took me about about an hour to make from start to finish. The only help I got from Whit was to slice up the avocado for me :). Serves 4-6, depending on the size of your soup bowl.

Our reviews: I thought this was PERFECT especially when I sprinkled a little Mexican blend cheese on the top. Whit said he thought it had a little spice to it, but I disagreed. I thought it was all flavor. He did eat a snack after coming in from church, so I guess the beans and rice didn’t give it quite enough sticking power for him. Oh well. Feeding Whit is like trying to feed a teenager.

I hope y’all enjoy this recipe as much as I did!

Be blessed,