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Oatmeal Cookie Mix

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  • 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.