5 c. all-purpose flour
5 c. rolled oats
3 c. granulated sugar
4 tsp. baking soda
2 tsp. baking powder
2 tsp. salt

(May use brown sugar if desired. White sugar gives a crisp cookie, brown sugar gives a softer cookie.)

Mix together ingredients until well blended. Store in covered container at room temperature. Stir thoroughly before measuring for recipes. Makes 13 cups mix. Use as follows:

COOKIES:

4 1/2 c. mix
1/2 c. milk
1 tsp. vinegar
1 lightly beaten egg
2/3 c. vegetable oil

Stir cookie mix before measuring. Sour the milk by adding vinegar to it. Combine sour milk, egg and oil. Stir into mix, blending well. Drop by spoonfuls onto greased cookie sheets. Bake at 350 for 10-12 minutes or until edges begin to brown. May add one tsp. combination of cinnamon, nutmeg, cloves, or allspice for extra flavor. Also good with 1 cup or more of raisins, nuts, chocolate chips or coconut.

APPLE CRISP:

3/4 c. oatmeal mix
1/4 c. butter
1/4 c. granulated sugar
1 tsp. cinnamon
4 c. sliced apples
2 tsp. water

Cut butter into mix until mixture is crumbly. Combine sugar and cinnamon, toss with apples. Place apple mixture in greased square baking pan. Sprinkle with water. Cover with oat mixture and press lightly. Bake at 375 for 35 minutes or until golden brown.

OAT CAKES:

3 c. oatmeal mix
1/3 c. boiling water
2/3 c. butter

Cut butter into oatmeal mix until crumbly. Add boiling water and mix to form soft dough. Divide dough into 5 balls. Roll on lightly floured board to about a 9 inch circle. Trim edges to make smooth.