Canterbury Jumbles
These are hands down my favorite all-time cookies. They make a nice, soft cookie.
Makes 5 dozen.
Wet ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 teaspoons vanilla extract
Dry ingredients
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Additions
1 cup sweetened flaked coconut
1 cup coarsely chopped cashew nuts
1 1/2 cups craisins
3 cups milk chocolate chips
Preheat the oven to 400°. In a large mixing bowl, beat the shortening, butter, and brown sugar together until smooth. Beat in the eggs, then stir in the buttermilk and vanilla.
Blend the flour, baking soda, and salt together in anotherl bowl; stir the flour mixture into the butter mixture until incorporated. Stir in the coconut, nuts, craisins, and chocolate chips. Drop by medium sized cookie scoop onto greased cookie sheets (or nonstick baking mat, like Silpat). Bake for 7 to 10 minutes, until the cookies are puffed and slightly brown. Cool on a rack. The cookies keep well in an airtight tin.
Please note: Original recipe was found in one of Diane Mott Davidson's murder mystery books staring a caterer as the heroine (I'm sorry... I don't remember which one). It called for semisweet chocolate chips, macadamia nuts and raisins, all in the same amounts... so play around with the additions if you don't like any of the ones listed. It also said this recipe would make 11 dozen if you use level half-tablespoons.
You can place dry ingredients and additions in separate bags to have ready to make cookie mix.
ENJOY!
- Leisel
