4 c Unbleached Flour 4 c Whole Wheat Flour
4 ts Salt 2 ts Baking Powder
2 ts Baking Soda 6 c Brown Sugar, Firmly Packed
3 c Vegetable Shortening 8 c Quick Rolled Oats
Combine all ingredients except the sugar, shortening, and oats in a
large bowl. Blend well. Stir ni brown sugar an mix well. With a
pastry blender, cut in shortening until evenly distributed. Stir in
oats and mix well. Put in a large airtight container and label
Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to
12 weeks.
Makes about 24 Cups of mix.
VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached
and 4 cups of whole wheat flours.
Yields
1 servings