Patti Hilton Has Remedies for Everything and a Trending Cookie for New Moms!

Patti Hilton of the The Barefoot Bistro has a remedy for all that ails you, and a cookie for new moms. 

Patti Hilton of the The Barefoot Bistro has a remedy of recipes for all that ails you and a cookie for new moms.  This trendy recipe is good for anyone but especially for lactating moms.

The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach.   Click here for the full menu.   For reservations, call 843-663-0534.

Cookies for New Moms

  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups unbleached organic all-purpose flour
  • 5 tablespoons brewers yeast
  • 3 tablespoons ground flaxseed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 12 tablespoons organic unsalted butter
  • 4 tablespoons unrefined organic virgin coconut oil
  • 1 1/2 cups organic cane sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups dark chocolate chips/chunks, Ghirardelli is nice option
  • feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter

Instructions

  • Preheat the oven the 350 degrees F.
  • In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
  • In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
  • Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.