Oatmeal Cookie Mix

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.

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