Pistachio No-Bake Cookies

No-bake cookies are great in the summer.  They're quick and you don't have to turn on your oven.  The following recipe is very versatile and can be changed up depending on your flavor mood.  Whatever flavored oil and pudding you'd like is what type of cookie you can make.  Enjoy!

Ingredients:
1/2 cup butter (1 stick)
1/4 coconut oil
2/3 cup milk (I used almond milk)
2 cups white sugar
1 (3.9 oz) package instant pistachio pudding mix
3 1/2 cups quick cooking oats

In a large saucepan, melt butter.  Add oil, milk and sugar and bring to a boil.  Boil for 2 minutes.

Remove from heat and add the pudding mix and the oats.  Mix well.  Let stand for 5 minutes.

Drop by spoonfuls onto wax paper and chill.  You can freeze or refrigerate.  These are served best cold!

Peanut butter fudge cookies

Using hot fudge sauce in these cookies gives them a nice consistency and rich flavor.

Ingredients:

1 1/2 C Jiffy pancake mix
1/2 C peanut butter
1/2 C hot fudge sauce
1/4 C butter, softened
1 egg
1 cup chocolate chips

1.  Preheat oven to 350 degrees
2.  Mix PB, hot fudge, butter, and egg until creamed.
2.  Add jiffy mix.
3.  Fold  in chocolate chips.
4.  Drop by spoonful onto cookie sheet
5.  Bake for 10-12 minutes.  Cool and eat!

Red Velvet Cookies

The biggest difference between red velvet and regular chocolate is buttermilk.  It is the ingredient in these cake-mix cookies that give it a nice flavor.

Ingredients:
1 package Devil's Food Cake Mix
1/3 C buttermilk (you can use regular or almond milk and add a tablespoon of vinegar or lemon juice)
4 Tbsp butter, melted
1 egg
1 tsp vanilla
1 cup white chocolate chips
3 drops red food coloring (optional)

1.  Preheat oven to 350 degrees
2. Place the cake mix, buttermilk, melted butter, egg and vanilla in a large mixing bowl and blend until combined.  Batter will be thick.  Add the food coloring, if using.
3.  Fold in chips until well distributed.
4.  Drop heaping teaspoons of the dough 2 inches apart on a cookie sheet.
5.  Bake until they have set, but are still a little soft in the center (10-12 minutes).  Repeat with remaining dough.