Another Cookie, err I Mean Sunday, Has Rolled Around...4 NO-BAKES From "The Lazy Cookie Cookbook" 🌞

No-Bake Fudgy Coconut Cookies

Make these tasty treats for your kids for their summer camp and make their
day. Their friends would ask for more cookies.

Total Time: 30 minutes

Serving Size: 20

Ingredients:

2% milk 2/3 cup
Creamy peanut butter 1/3 cup
White baking chips 1/2 cup
Butter cubed 1/2 cup
Quick-cooking oats 2 cups
Baking cocoa 1/2 cup
Vanilla extract 1 teaspoon
Sugar 1 ½ cups
Sweetened shredded coconut 1 cup
Shortening 1 teaspoon
Salt 1/2 teaspoon

Instructions

Combine salt, butter, baking cocoa, milk, and sugar in a large saucepan.
Bring to boiling while stirring continuously. Cook for 3 minutes and then
remove from the heat.

Stir in vanilla and peanut butter until blended. Then stir in the coconut and
oats.

Drop this mixture by full tablespoons on the baking sheets lined with wax
paper.

Melt the shortening and baking chips in the microwave and stir well until
smooth. Then drizzle this over cookies.

Refrigerate the cookies until set and store in some airtight containers.


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No-Bake Ginger Cookies

If you are a cake enthusiast with ginger and chocolate, try those flavors in
these cookies ready in just 25 minutes.

Total Time: 25 minutes

Serving Size: 30

Ingredients:

Chocolate frosting 2 tablespoons
Ground cinnamon 1/4 teaspoon
Cream cheese softened 1 package of 8 ounces
Semisweet chocolate chips miniature 3/4 cup
Crushed gingersnap cookies 4 cups (almost 80 cookies)
Confectioners' sugar 1/2 cup
Ground ginger 1/4 teaspoon

Instructions

Beat cream cheese, frosting, cookies, chocolate chips, ginger, and cinnamon
in a bowl and blend well.

Shape the mixture to make balls of 1 inch, then roll in the confectioners'
sugar.

Flatten to make the cookies ¼ inch thick using a glass’s bottom. Now,
refrigerate for half an hour and until firm.

Store in some airtight containers. You can also freeze the cookies by
separating them in the layer using waxed paper


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Cherry No-Bake Cookies

If you like to make cookies with zero baking, then make these cookies with
maraschino cherries and just a few drops of extract. Voila!

Total Time: 30 minutes

Serving Size: 32

Ingredients:

2% milk 6 tablespoons
Almond extract 1/4 teaspoon
Baking cocoa 3 tablespoons
Quick-cooking oats 3 cups
Butter cubed 1/2 cup
Maraschino cherries (finely chopped and well-drained) 1 jar of
10 ounces
Vanilla extract 1/2 teaspoon
Peanut butter 1 cup
Sugar 2 cups

Instructions

Combine cocoa, milk, butter, and sugar in a big saucepan. Bring to boiling
while continuously. Cook while stirring for 3 minutes.

Remove it from the heat and stir in the extracts and peanut butter until
blended.

Stir in the cherries and oats. Drop this mixture by full tbsp on the baking
sheets lined with wax paper.

Refrigerate the cookies until set and store in some airtight containers


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Salted Butterscotch & Pecan NoBakes

If you are wondering what to make in the new year, opt for this salted
caramel, pudding mix, and coconut hint cookies.

Total Time: 25 minutes

Serving Size: 16

Ingredients:

Kosher salt 1 ½ teaspoons
Butterscotch pudding mix instant 1 package of 3.4 ounces
Sweetened condensed milk 1 can of 14 ounces
Finely shredded coconut unsweetened1 ½ cups
Pecans toasted 1 ¾ cups
Pecan halves 48 toasted
Sugar 1/2 cup

Instructions

Place salt and pecans in the food processor and pulse to make the pecans
finely ground.

Transfer the mixture into a big bowl and stir in the pudding mix, coconut,
and milk until blended.

Refrigerate for 30 minutes covered and until the mixture becomes firm.

Make 48 balls of 1-inch size from the mixture and roll them in the sugar.

Top each cookie using the pecan half and flatten them a little.

Store in some airtight containers.

All the above from "The Lazy Cookie Cookbook"
https://www.goodreads.com/book/show/59935557-lazy-cookies-cookbook


There! No excuses! Anyone can make these recipes!!