Canterbury Jumbles

Name: Canterbury Jumbles
Ingredients: 1/2 cup vegetable shortening solid; 1/2 cup butter unsalted; 2 cups brown sugar firmly packed, dark; 2 large eggs; 1/2 cup buttermilk; 2 teaspoons vanilla extract; 3 1/2 cups flour, all-purpose; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup coconut unsweetened flaked; 1 cup macadamia nuts coarsely; 1 1/2 cups raisins, seedless; 3 cups chocolate (semi-sweet) semi-sweet chips

13 ingredients

8 steps

Ingredients

1/2 cup vegetable shortening solid
1/2 cup butter unsalted
2 cups brown sugar firmly packed, dark
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
3 1/2 cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut unsweetened flaked
1 cup macadamia nuts coarsely
1 1/2 cups raisins, seedless
3 cups chocolate (semi-sweet) semi-sweet chips

Directions

1

Preheat oven to 400F (200C).
2

In a large mixing bowl, bet the shortening, butter and brown sugar together until smooth.
3

Beat in the eggs, then stir in the buttermilk and vanilla.
4

Blend the flour, baking soda and salt together in a small bowl, stir the flour mixture into the butter mixture until incorporated.
5

Stir in the coconut, nuts, raisins and chocolate chips.
6

Drop by leavel half-tablespoons onto greased cookie sheets.
7

Bake for 7 to 10 minutes, until the cookies are puffed and slightly brown.
8

Cool on a rack.