The traditional recipe for peanut butter cookies was a favorite of my Dad’s. I call it traditional, except for the use of coconut. I love the taste of the coconut and peanut butter together and have thought of throwing in chocolate chips as well, but then the recipe wouldn’t be traditional any longer. If you don’t care for the taste of coconut, you can omit it, leaving everything else as is.
Heat oven to three hundred and fifty degrees.Cream together one cup of butter, two cups of peanut butter, one and one-quarter cups of sugar, and one cup of packed brown sugar. Cream until smooth.
Add two large eggs, mixing one at a time, two tablespoons of milk, and two teaspoons of vanilla. Mix until well blended.
In a separate bowl, sift together two-and-a-half cups of Bisquick, one-quarter of a cup of shredded coconut, one and one-quarter teaspoons of baking soda, one teaspoon of baking powder, and one-half teaspoon of salt.
Mix the wet and dry ingredients together with an electric mixer until well combined.
Drop the mixture by tablespoons onto a parchment-lined cookie sheet, and press with a fork dipped in sugar (wet the fork with water before dipping into the sugar, every two-three cookies).
Bake for approximately ten to twelve minutes and let cool.