Canterbury Jumbles
Ready In: 1 hr 40 mins
Serves: 66
Yields: 132 cookies
Ingredients
- 1⁄2 cup vegetable shortening
- 1⁄2 cup unsalted butter
- 2 cups dark brown sugar, firmly packed
- 2 large eggs
- 1⁄2 cup buttermilk
- 2 teaspoons vanilla
- 3 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened flaked coconut
- 1 cup macadamia nuts, coarsely chopped
- 1 1⁄2 cups raisins
- 3 cups semi-sweet chocolate chips
Directions
- Preheat oven to 400 degrees.
- In large bowl beat the shortening, butter and brown sugar together until smooth.
- Beat in the eggs and then stir in the buttermilk and vanilla. Blend the flour, baking soda and salt together in a small bowl; stir flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, raisins and chocolate chips.
- Drop by level half tablespoons onto greased cookie sheets. Bake for 7-10 minutes, until the cookies are puffed and slightly brown.
- Cool an a rack. These cookies keep well in an airtight tin.
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