Canterbury Jumbles

• 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

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.

vegetable shortening solid, butter, brown sugar, eggs, buttermilk, vanilla, flour, baking soda, salt, coconut, nuts, raisins, chocolate

Taken from recipeland.com/recipe/v/canterbury-jumbles-37952 (may not work)