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Ingredients
| shortening - vegetable: 1/2 cup |
| unsalted butter: 1/2 cup |
| dark brown sugar (packed): 2 cups (firmly packed) |
| eggs: 2 (large) |
| buttermilk: 1/2 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| sweetened flaked coconut meat: 1 cup |
| macadamia nuts (whole): 1 cup (coarsely chopped) |
| seedless raisins (packed): 1 1/2 cups |
| semisweet chocolate chips (chips): 3 cups |
Canterbury Jumbles
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
90 min -
Servings
132 serving(s)
Tags
- 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.