4 cups sifted all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups granulated sugar
1 cup firmly packed brown sugar
2 cups shortening, softened
4 cups Quaker Oats, Quick or Old- Fashioned (uncooked)

Sift flour, soda and salt together. Mix in sugars. Cut in shortening until mixture resembles fine crumbs. Stir in oats, mixing thoroughly. Store in covered container at room temperature.

Makes 13 cups mix.

Vanilla Drops
Combine 3 cups mix, 1 egg, 1/4 cup milk and 1 teaspoon vanilla extract. Mix well. Drop by teaspoons onto greased cookie sheets. Bake in preheated oven at 375 degrees F for 12 to 15 minutes. Makes two dozen cookies.

Note: 1/2 cup chopped nuts, raisins or semi-sweet chocolate pieces can be added to batter. Bake as directed.

Chocolate Rounds
Combine 2 cups mix, 2 squares unsweetened chocolate (melted), 1/4 cup hot water and 1 teaspoon vanilla extract. Mix well. Shape into balls 1 inch in diameter and roll in chopped nutmeats. Bake on greased cookie sheets at 350 degrees F for 12 to 15 minutes. Makes 2 dozen.

Lemon Tumbles
Mix 2 cups mix, 1/4 cup dark corn syrup, 1 egg, 1 teaspoon vanilla extract, 1/2 cup chopped nutmeats and grated rind of one lemon together thoroughly. Drop by teaspoons onto greased cookie sheets. Bake at 375 degrees F for 12 to 15 minutes. Cool.

Swirl powdered sugar frosting atop each cookie. Makes 2 dozen.

Toffee Bars
Mix thoroughly 2 cups mix, 1/3 cup dark corn syrup and 1 teaspoon vanilla for cookie base. Press into a well greased 8-inch square pan. Bake in a very hot oven (450 degrees F) for 8 to 10 minutes. Flatten edges. Cool and refrigerate several hours.

Loosen edges with knife. Invert pan and tap sharply several times until candy drops out. Spread 1/2 cup melted chocolate chips over top of candy and sprinkle with 1/4 cup chopped nutmeats. Chill. Cut in squares. Store in refrigerator. Makes 3 dozen.