CANTERBURY JUMBLES
½ cup solid vegetable shortening
½ cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
2 large eggs
½ cup buttermilk
2 teaspoons vanilla extract
3½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened flaked coconut
1 cup coarsely chopped macadamia nuts
1½ cups raisins
3 cups semisweet 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 a small bowl; stir the 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
