Recipe - Oatmeal Cookies

4 cup Unbleached Flour
4 teaspoon Salt
2 teaspoon Baking Soda
3 cup Vegetable Shortening
4 cup Whole Wheat Flour
2 teaspoon Baking Powder
6 cup Brown Sugar, Firmly Packed
8 cup 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 "MakeAMix 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