Monday, August 24, 2009


This recipe is a classic "Rougeau" family favorite. Most people will know these as No-Bake Cookies, but the interesting name my family has for them goes back a few years. If I remember the story correctly, my mother used to make these for friends before she was married, and one friend in particular was addicted to them. The addiction was so severe, and the cookies were so yummy, that she would not be able to stop eating them, almost making her gag. Okay, so it's not the most appealing name or story associated, but the taste makes up for it all!

You start with the butter, sugar, cocoa powder, and milk in a saucepan and melt it down until... starts to look like this. Looks rich with chocolatey-ness doesn't it?
Once it comes to a boil, you must boil it for 2 full minutes. No more, no less. Not sure exactly why it's this exact time, but I've never veered, and as a result have never had a disaster!
Then you measure out some peanut butter, and as you can see I kinda scooped a bit much, but don't worry, it's all okay!
Plop that peanut butter in the pan once you've removed it from the heat.
It looks like this when mixed together. All creamy and ready to just be eaten now. So tempting!
It's time to add the oats, right into the mix.
Stir it around until it comes together, making sure you coat the oats as much as you can.
So here's where I forgot that I didn't have wax paper to scoop these out on. No worries, just spray some cooking spray on a cookie sheet and all's well.
Resist the urge to eat them straight out of the pan while they're hot enough to burn your tongues like the Fires of Mordor. Once they've cooled, here's the final result. A nice, big, and addictive plate of gaggies, ready to be consumed with a tall glass of milk!

Gaggies/No Bake Cookies:

2 cups Sugar
1/2 cup cocoa
1/2 cup milk
1/4 lb. (1 stick) Butter

Mix in heavy pot. Cook and bring to full boil; boil 2 full minutes. Remove from heat and add:

1/2 cup Peanut Butter
3 cups Oatmeal (small oats or quick oats work fine)
1 tsp. Vanilla
1 pinch salt (Omit if using salted butter)

Stir in preceding mixture. Drop by teaspoon onto wax paper. Let cool.

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