2 1/2 c. flour, stir to aerate before measuring
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 the 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: 1/3 c. milk 1/2 tsp. 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 12-15 minutes. Remove to wire racks to cool. One bag to mix makes about 4 1/2 dozen cookies.