These butterscotch lactation cookies are packed with ingredients that encourage milk production. Butterscotch is such an amazing flavor and these cookies have just the right amount of chewiness and softness.
1ripe banana (mashed with a fork)any where from a little spotty to turning black
1cupwhite sugar
½cupbrown sugar
2cupsquick oats
1teaspoonvanilla extract
½cup butterunsalted
1 ½cupsbutterscotch chips
2eggsbeaten
1-2tablespoonwateroptional if your dough seems too dry
Instructions
Begin by preheating your oven to 325 degrees.
Melt your butter in the microwave until it is slightly melted (enough to be mixed into the dough but not completely liquid). Set it aside to cool so it doesn't scramble the egg when added.
Next, in a large mixing bowl add your dry ingredients. Mix well with a large spoon or spatula.
Add in your wet ingredients.
Mix well with a hand mixer. Add the water if needed. Depending on how ripe your banana is you may not need it.
Grease a baking sheet and scoop the dough in medium balls using a cookie scoop (about 1 ½ tablespoons if you don't have a scoop).
Bake for 12 minutes at 325 degrees or until edges are slightly golden. Let rest on the cookie sheet for 5 minutes before removing to let cool.