Mini Unbaked Chocolate Oatmeal Cookies

Instructions

1. Line a platter or baking pan with wax paper or parchment.
2. Combine the chocolate chips, peanut butter, syrup, and cinnamon in a medium saucepan. 
3. Cook over low heat until the chocolate chips start to melt, then stir to combine the mixture. Don’t overcook, as you don’t want the chocolate to seize up. Remove from the heat.
4. Add the oats and optional sesame seeds and stir in quickly. 
5. Continuing to work quickly, use a tablespoon measuring spoon to scoop up the mixture. Release it onto the parchment-lined platter or pan with a sharp tap, then repeat until it’s all used up. If you find the mixture hardening, place back on low heat briefly until it loosens up.
6. Refrigerate for about an hour to allow the cookies to harden. Or, if you’re in a hurry, place in the freezer for 20 minutes. Transfer to another plate to serve.