4 1/2 c All-purpose flour
4 1/2 c Quick-cooking rolled oats
4 c Firmly packed brown sugar
1 tb Baking powder
1 tb Baking soda
2 ts Salt
In large bowl, stir together flour, rolled oats, sugar, baking powder,
baking soda and salt. Transfer to airtight container; store in cool, dry
place for up to 2 months.
Stir well before using.
Cookie Tips:
1. Refrigerate the spoonfuls of dough on baking sheet for 15 minutes before
baking to produce thick cookies.
2. Check cookies at the minimum baking time since baking times can only be
approximate. It’s no problem to bake a sheet of cookies for another minute
or so.
3. Store in airtight container (tin, glass or plastic); cover with plastic
wrap before closing with tight lids.
See Best: Oatmeal Cookies for usage recipe
Yields
13 Cups