I found this original recipe in my first Gooseberry patch cookbooks. I am obsessed with this line of recipes and cookware. When I was 18, I wanted to learn to cook so badly but had no idea where to start. My grandma gave me the 5 Ingredients orLless cookbook as a housewarming gift, the first book of a now extensive collection. I have made almost every single recipe in there with various forms of success. I had a hard time making cookies at first, I burned every single batch, or they came out rock hard, so I loved this foolproof recipe.
I remember loving it so much I sent it to my sister, who is a complete peanut butter fanatic. She told me that it was actually the recipe that her mother in law has been using forever. It’s a keeper for an excellent reason. These are incredibly simple but insanely delicious. They are chewy and way better than anything you could buy from the store. These were flour-less to begin with, but I also make them egg-less. Adding the oil and baking soda mixture instead makes them super soft and delicate. Make sure to flatten the tablespoon rounds though, because these will bake exactly as they are on the tray. Mix it up with butterscotch, white chocolate, or even peanut butter chips for a fun change that your family will love.