Saucepan Oatmeal Cookies

When the weather is too warm to turn on the oven but you still want cookies, give these cookies a try. They are easy and quick to make on the stovetop and taste a bit like a peanut butter cup. The cookies need to cool and set for one to two hours before being stacked or stored, but can be eaten while still warm. Also, these cookies freeze well and only need a few minutes out of the freezer to be ready to eat. 

I used peanut butter when I made this batch. In the future, I might try another nut butter such as almond or cashew butter for a different flavor. The corn syrup gives the cookies a bit of shine and sweetness. I think the amount of sugar can be reduced a bit, but will be just as good with a little less sugar.

Saucepan Oatmeal Cookies 

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup butter
• 2 cups oats
• 1/4 cup peanut butter
• 1 Tbsp. light corn syrup 

In a saucepan over medium heat, combine sugar and cocoa; stir in milk. Add butter. Bring mixture to boiling; boil vigorously for three minutes. Stir in oats, peanut butter and corn syrup. Return to boil. Remove from heat; stir until slightly thickened. Immediately drop by teaspoon onto wax paper. Cool. Enjoy!