Best Choc Chip Cookies

½ cup sugar
¾ cup brown sugar, packed
1 tsp salt
115g unsalted butter, melted
1 egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
220g milk chocolate chunks (or combo)

Whisk together the sugars, salt, and melted butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix). Fold in the chocolate chunks, then chill the dough for at least 30 mins or overnight. Preheat oven to 180°C. Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 mins, or until the edges have started to barely brown. Cool completely before serving.

via 

Lactation Cookies

2 Tbs flax seed meal
1/4 cup water
250g butter, softened
1 cup white sugar
1/2 cup brown sugar
3 egg yolks
1 1/2 tsp vanilla extract
2 cups flour
1/4 cup brewer's yeast
1 Tbs wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
2 1/2 cups oats
1 cup choc chips
1/2 cup almonds, chopped

Preheat oven to 180 C. Mix flaxseed with water in small bowl and let soak for 5 mins. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Beat in egg yolks and vanilla extract. Add flax seed mixture. Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough. Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet. Bake until the edges are golden, 12 mins.

The brewers' yeast, wheat germ, flax seed, whole oats and almonds help with lactation.


Via Allrecipes.com

Other Lactaction Cookie Recipes

Mocha Brownies with Caramelised White Chocolate Ganache

Mocha brownies
170 g unsalted butter
170 g dark chocolate
1 Tbs instant coffee
3 large eggs
3/4 cup caster sugar (180g)
3/4 cup plain flour (100g)
3 Tbs cocoa powder
1/2 tsp salt

Preheat the oven to 180°C and line a 20cm square baking tin. In a medium bowl set over a small pot of simmering water, gently melt the butter and chocolate together. Stir in the instant coffee then set aside to cool. Beat the eggs and caster sugar together until pale and thick - they should form smooth ribbons when lifted with a spoon (about 3-5 minutes). Add the melted chocolate mix and fold in to fully combine. Sift over the flour, cocoa and salt, and fold to just combine. Pour into the baking tin and bake for 20-25 mins or until just set and a skewer inserted into the centre comes out with some moist crumbs (not completely clean). Cool to room temperature.


Caramelised white chocolate ganache
300 g white chocolate
1/2 cup cream (125ml)
1 tsp vanilla paste
1/2 tsp salt

Preheat oven to 130°C. In shallow rectangular baking dish, break up chocolate into small pieces (no need to line the dish). Place in the oven for 10 mins, then remove and stir (the chocolate will be white and melted at this point). Bake for about another 50 mins to 1hr, removing and stirring about every 10 mins, until the chocolate is a deep brown. Your chocolate may seize and crumble, especially if it has less than 30% cocoa (most supermarket brands have less). Don’t worry! Just keep stirring until it is a nice toffee caramel colour. 

Tip into a medium bowl. Heat the cream until it just bubbles at the edges (but don’t boil it), then pour over the caramelised chocolate. Stir with a whisk until you get a smooth ganache. If there are still some small white chocolate granules, use a blender to get it smooth, but won't make much difference to end product. Stir in vanilla and salt. Place in the fridge to cool until almost set but still spoonable (a thick Nutella-like consistency). Beat until lighter in colour, thick and frosting-like. Spread over the cooled brownie base.
Trouble shooting: If it's still quite liquid and doesn't lighten when beaten or ever seems to split (get oily)- refrigerate for 10mins then beat again. More trouble shooting tips.

Tastes great after being refrigerated to firm up. Cut once set.


Via The Brick Kitchen 

Choc Dipped Jam Shortbread Biscuits

125g butter
1/2 cup icing sugar
1 egg
vanilla
1 cup flour
1 cup cornflour
jam
chocolate

Beat the butter and together. Add egg and vanilla. Beat until combined. Add the flours and knead to combine. Wrap the dough in plastic and keep in fridge for 30mins.  Separate into tsp sized balls and press into oval shapes. Mark biscuits with fork. Cook in oven 180C for 10-15mins till slightly cooked. Melt chocolate over a double boiler. When biscuits cool down, sandwich 1 tsp of jam between two biscuits and dipping melted chocolate.

via Youtube

White Chocolate Chip and Cranberry Cookies

170g unsalted butter, softened
3/4 cup packed dark brown sugar 
1/4 cup sugar 
1 egg
2 tsp vanilla extract 
2 cups plain flour 
2 tsp cornflour
1 tsp baking soda 
1/2 tsp salt 
3/4 cup white chocolate chips 
3/4 cup dried cranberries

Beat the butter for 1min on medium speed until completely smooth and creamy. Add the brown sugar and sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. Slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix until evenly disbursed. Cover dough tightly with plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
Preheat oven to 180C. Line two large baking trays. Roll balls of dough, about 1 Tbs each. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 mins, until just golden brown around the edges. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.

Via Sally's Baking Addiction

Pirate Hat Cookies

230g butter, room temperature 
1 cup brown sugar 
1 egg 
2 2/3 cup flour 
2 1/2 Tbs cocoa powder 
24 miniature peanut butter cups, Rollo pieces or block caramel chocolate

Preheat the oven to 190°C. Cream the butter and brown sugar together. Mix in the egg. In a separate bowl, mix the flour and cocoa powder together. Add the dry ingredients to the wet and combine. Refrigerate the dough for 30 minutes.  Roll out dough to 3mm thick. Cut out two different sized circles. Place square of chocolate on larger circle and cover chocolate with smaller circle. Fold in three sides of the larger circle and pinch the three corners. Place on a parchment lined baking sheet. Make a light "X" in the center of each side of the hats. Bake for 10-12 mins.

via

Coconut Jam Drops

125g butter, chopped, at room temperature 
2/3 cup caster sugar 
1 teaspoon vanilla essence 
1 egg yolk 
1 1/4 cups self-raising flour, sifted 
2/3 cup desiccated coconut 
Jam

Preheat oven to 180°C. Cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined. Using a heaped teaspoon of mixture, roll into balls. Place onto greased baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam. Bake 1 tray at a time for 12-15 mins or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.

via taste.com

Carrot Oatmeal Cookies

2½ cups all-purpose flour 
1 tsp. baking soda 
¼ tsp. salt 
 ½ tsp. ground cloves 
2 tsp. ground cinnamon 
1 cup oats 
¾ cup brown sugar 
¼ cup granulated sugar 
225g butter, softened
2 large eggs 
2 tsp. vanilla extract 
2 cups grated carrot (3-4 carrots) 
½ cup coconut 
¾ cup chopped walnuts 
powdered sugar 
milk

Preheat oven to 175º C. In a medium bowl, combine flour, baking soda, salt, cloves, cinnamon and oats. Mix well and set aside. With a mixer, beat together sugars and butter in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add carrots, coconut and walnuts. Blend until combined. Batter will be lumpy. Add flour mixture and blend at a low speed until just combined. Do not overmix. Place tablespoons of mixture onto greased oven trays and bake for 13-15 mins. Immediately transfer cookies to a cooling rack.

Add saltanas, extra nuts and carrot. Make mixture very lumpy.

ANZAC Biscuits

2 cups rolled oats

2 cups plain flour 

1 cup sugar

1 cup coconut

4 Tbs golden syrup

200g butter or marg

1 tsp bicarb soda

2 Tbs boiling water

Mix dry ingredients (oats, flour, sugar and coconut). Melt syrup and butter together. Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place tablespoons of mixture on greased tray. Bake slow oven (150°-160°) 20mins.

Cornflake Biscuits

 

125g butter

1/2 cup sugar

1 egg

1/2 cup coconut
1/2 cup sultanas
1 cup SR flour
2 cups cornflakes

Cream butter and sugar, add egg, beat well until light and fluffy. Stir in coconut, sultanas, flour. Add cornflakes. Roll teaspoons of mixture in lightly crushed cornflakes (optional). Place on greased oven trays, allowing room for spreading. 180C, 10-15 mins.

 

Options: add diced dried apricot and/or crushed almonds

Via: Women's Weekly

Gingerbread

125g butter
1/2 cup sugar
1 egg yolk
2 cups plain flour
1 tsp bi carb soda
2 tsp ground ginger
1 1/2 Tbs golden syrup

Warm golden syrup. Cream butter and sugar until creamy, add egg yolk, beat well. Gradually add sifted dry ingredients and warm syrup, mix well. Knead mixture lightly, roll out to 3mm on lightly floured board to cut into shapes. Mod oven 15mins

Spicy Gingernut Cookies

100g butter
3/4 cup golden syrup
2 cups SR flour
2/3 cup brown sugar
1 Tbs ginger powder 
1 tsp cinnamon
1/2 tsp nutmeg

Melt butter and golden syrup. Add sugar and sifted flour and spices. Blend well with wooden spoon. Place mixture in fridge for 10min. Roll tsp into balls, place on lightly greased tray. Pat with spoon/fork. Cook until golden brown in 150-170C for 15min.

Melting Moments

Biscuits
125g butter
1/4 cup icing sugar
1/2 tsp vanilla essence
1/2 cup self-raising flour
1/2 cup cornflour

Preheat oven to 150C. Beat butter and sugar together until creamy. Blend in vanilla. Fold in sifted combined flours until a soft dough is formed. Roll into walnut sized balls or pipe into baking trays lined with baking paper. Flatten with a fork. 20-25min. Allow to cool on trays before transferring to wire rack to cool completely.

Icing
1/2 cup icing sugar
1 Tbs cocoa
1 tsp butter
1-3 tsp boiling water

Blend all ingredients together, spread over cooled busicuts or sandwich together. Makes about 20.

Try this: Taste.com Melting Moments (gotta double biscuit recipe)

Meringue Puff Biscuits

125g butter
1/2 cup icing sugar
1 egg, separated
1/2 tsp vanilla
1 1/2 cups SR flour
salt
1 1/2 Tbs sugar

Cream butter and sifted icing sugar. Add egg yolk and vanilla, beat well. Fold in sifted flour and salt. Work to a firm dough. Roll teaspoons of mixture into small balls. Place on greased oven trays, flatten out slightly. Make a dent in the centre of each biscuit with the top of a wooden spoon. Beat egg whites till soft peaks form, gradually add sugar, beat until dissolved. Carefully spoon teaspoon of meringue into dents of biscuits and spread it a little until it almost covers tops of biscuits. Bake 180C 10-12mins or until golden brown.

Monte Carlos

Biscuits
185g butter
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup SR flour
3/4 cup plain flour
1/2 cup coconut

Cream butter and sugar until light and fluffy, add egg and vanilla, beat well. Add sifted dry ingredients and coconut, mix well. Roll teaspoons of mixture into balls. Place on lightly greased oven trays. Press and rough up surface with fork. Mod oven 10-15mins or until golden brown. Remove from oven cool on wire rack. Put teaspoons of Raspberry jam and prepared cream filling in centre of half biscuits, top with remaining halves.

Filling
60g butter
3/4 cup icing sugar
1/2 tsp vanilla
2 tsp milk

Cream butter and sugar until light and fluffy, add vanilla, gradually add milk, beat well.

Makes 25 biscuits

Macaroons

2 egg whites
2/3 cup castor sugar
1/2 tsp cream tartar
1/2 tsp vanilla
1 cup coconut

Beat egg whites until soft peaks form. Gradually add sugar, 1 spoonful at a time, beat until dissolved before adding next spoonful. When last spoonful of sugar is added and dissolved, beat in cream of tartar and vanilla. Lastly fold in coconut. Spoon onto foil covered trays. Bake 120C 30-40mins or until dry to touch. Cool in oven with door ajar.

Oat Cookies

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches. In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Shortbread

250g butter
1 tsp vanilla
1/3 cup castor sugar
2 1/4 cups plain flour
1/4 cup ground rice

Cream butter and vanilla until light and fluffy, gradually beat in sugar, beat until very creamy. Work in sifted dry ingredients. Knead well on lightly floured surface until mixture is smooth. Press into lightlu greased 18cmx28cm lamington tin, cut into bars, prick each bar with fork. slow oven 50-60min