Oatmeal White Chocolate Cranberry Coconut Lactation Cookies

Jane Hanley's Oatmeal White Chocolate Cranberry Coconut Lactation Cookies:

1/2 C Butter
1/2 C Coconut Oil
1 C granulated sugar
1 C light brown sugar
2 large eggs
1 tsp vanilla extract
2 TBSP flaxseed meal
4 TBSP water
2 C flour (can use whole wheat, I use all-purpose)
1 tsp salt
1 tsp baking soda
3 TBSP brewer's yeast
3 C oats (I used a combination of Bob's Red Mill steel cut and thick rolled oats)
2/3 C dried cranberries
2/3 C white chocolate chips
2/3 C flake coconut

Heat oven to 375.

Mix flaxseed and water together and set aside.
Sift together flour, salt, baking soda, and brewer's yeast.
Mix butter, coconut oil, and sugars until light. Add in eggs, beating after each addition. Add the vanilla (and a splash of coconut extract if you want) and the flaxseed mix to the blended sugar. Mix well.
Add the sifted flour and blend well.
Stir in the oats, cranberries, white chocolate chips, and coconut. Make sure it's well combined.

Bake on cookie sheet 8 to 12 minutes (I always use parchment so the cookies don't stick but on my dark, non-stick cookie sheets, 8-9 minutes is usually enough time while on my Pampered Chef baking sheet they take more like 11-12 minutes depending on the size of the cookies).

Let the cookies cool for 1-2 minutes on the cookie sheet before transferring them to a cooling rack.

Note that I don't closely measure the cranberries, chips, or coconut. I mostly eye-ball it. And, I don't use nuts but crushed macadamias or walnuts would probably be a good addition too. I have also made this recipe using coconut oil in place of the butter as well. Finally, the longer you let the batter sit, the less the cookies will spread when they bake as the oats will absorb the oil.