4 c Unbleached Flour
4 ts Salt
2 ts Baking Soda
3 c Vegetable Shortening
4 c Whole Wheat Flour
2 ts Baking Powder
6 c Brown Sugar, Firmly Packed
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.
From “Make-A-Mix Cookery” by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
Yields
1 Servings