SMALL SIZE:

2 c. quick rolled oats
1 c. white flour
3/4 c. shortening
1 tsp. salt
1/2 tsp. baking soda & baking powder
1/2 c. cold water

LARGE SIZE:

4 c. quick rolled oats
2 c. white flour
1 1/2 c. shortening
2 tsp. salt
1 tsp. each soda & baking powder
1 c. cold water

Combine ingredients. Divide small recipe in 2 parts and spread out on 2 cookie sheets (10"x15") and the large recipe on 4 trays. Bake at 350 degrees for 10 to 15 minutes, depending on your oven, until lightly browned. (Use a small glass to roll out on cookie sheets.) Break, do not cut, in pieces. They will be irregular shape. Or use a small pancake turner and break apart on trays, then remove. Store in Tupperware container. (Serve with alternate slices of Cheddar and Monterey Jack cheese on tray.)