Canterbury Jumbles

Jumbles get their name honestly. The whole point is to mix everything tempting in your pantry into one cookie. This Canterbury version goes hard: a full cup of coconut, a cup of buttery macadamia nuts, 1½ cups of plump raisins, and three cups of semi-sweet chocolate chips all packed into a brown-sugar-and-buttermilk dough. Every bite hits a different combination of textures and flavors.

Buttermilk is the unusual addition that takes these from good to great. Its acidity reacts with the baking soda for serious lift, while its tang balances the heavy sweetness of all those add-ins. Without it, these would feel cloying.

Drop them small (level half-tablespoons) so they cook quickly and stay tender. They puff up and spread modestly into bumpy mounds full of visible chunks.

Pro Tips

• Use a mix of butter and shortening for the best of both: butter flavor plus shortening’s softer texture.
• Don’t overbake. Pull at 7 to 8 minutes when they’re just set on the edges. They firm up as they cool.
• Use unsweetened shredded coconut to keep the cookies from being too sweet.
• Store in an airtight tin with a slice of bread to keep them soft for days.

Variations

• Substitute toasted pecans, walnuts, or hazelnuts for macadamias.
• Add 1 cup of butterscotch or peanut butter chips along with the chocolate.
• Swap raisins for dried cranberries, chopped dates, or chopped dried apricots.