6 c. oatmeal
4 c. flour
2 c. sugar
2 c. brown sugar
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 c. butter
1 c. shortening

In large bowl, stir together first 7 ingredients. With pastry blender, cut in butter and shortening until fine crumbs form. Refrigerate in airtight container. Makes 16 cups.

TO make cookies, stir container of mix, measure 4 cups. Add 2/3 cup raisins, 2 eggs and 1 tsp. vanilla. Mix until blended. Drop by heaping teaspoon, 3 inches apart, on greased baking sheet. Bake at 350 degrees for 10-12 minutes. Makes 32 cookies.

NOTE: I measure 4 cups in 4 plastic sacks, keep in freezer. I've substituted chocolate chips, butterscotch chips, coconut or orange slices. I also use 2 cups of butter instead of 1 cup butter and 1 cup shortening.