Oatmeal Cookie Mix
Yield
1 servingsPrep
20 minCook
0 minReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
unbleached all-purpose flour
|
|
| 4 | teaspoons |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 3 | cups |
vegetable shortening
|
*
|
| 4 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 6 | cups |
brown sugar
firmly packed |
*
|
| 8 | cups |
rolled oats
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
unbleached all-purpose flour
|
|
| 2E+1 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 7.1E+2 | ml |
vegetable shortening
|
*
|
| 946 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.4 | l |
brown sugar
firmly packed |
*
|
| 1.9 | l |
rolled oats
|
|
Directions
Combine all ingredients except the sugar, shortening, and oats in a large bowl.
Blend well.
Stir in brown sugar and 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.
