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.