2 1/2 c. flour
1 tsp. baking soda
1 1/4 tsp. salt
1 c. granulated sugar
1 c. packed dark brown sugar
1 1/2 c. solid white shortening
3 1/2 c. quick-cooking oats
1 c. raisins
1 c. semi-sweet chocolate pieces

Sift together the flour, soda and salt; stir in the sugars. Cut in the shortening until blended. Thoroughly stir in the oats. Makes about 10 cups. Measure half of mix (about 5 cups) into a plastic bag; add 1/2 cup of raisins and 1/2 cup of the chocolate pieces; close bag tightly.

Turn the remaining mix, raisins and chocolate pieces into another bag and close tightly. May be stored at room temperature for several weeks. To bake cookies, empty one bag of the cookie mix into a bowl with a wooden spoon, make a "hole" in the center; into the hole drop 1 egg, 1/3 cup milk, 1/2 teaspoon vanilla; with the spoon or a fork mix the liquids well, gradually stirring in the dry ingredients.

Drop by teaspoonfuls, a few inches apart, onto ungreased cookie sheets. Bake in a preheated 350 degree oven for 12 to 15 minutes. Remove to wire racks to cool. One bag of mix makes about 4 1/2 dozen cookies.