Bulk Cookie Mix

Basic Cookie Mix

• 9 cups all purpose flour (sifted)
• 1/3 cup double acting baking powder
• 1 Tablespoon salt
• 2 teaspoons cream of tartar
• 4 1/2 cups of sugar
• 2 cups shortening that does not require refrigeration

Stir baking powder, salt, cream of tartar, and sugar into flour. Sift 3 times into a large mixing bowl. Cut into the flour with a pastry blender, two knives, or work in with fingertips until mix is the consistency of cornmeal.

Store in a covered container at room temperature if shortening does not need refrigeration. To measure mix, pile it lightly in cup and level off with a spatula. The mix will keep for six months without refrigeration.

Drop Cookies

• 4 cups mix
• 1/3 cup milk
• 1 egg
• 1 tsp. vanilla

Mix until well blended. Drop by tablespoonful on a greased cookie sheet. Flatten slightly. Bake in a moderate oven, 375 for 10 to 12 minutes. Makes 4 dozen.

Other Variations Add:

(1) 1/2 cup chocolate chunks
(2) 1/2 cup chopped nuts, dates or raisins
(3) 1 tablespoon grated orange rind and 1/2 cup raisins or chopped dates.

Frosted Almond Cookie

Substitute almond extract for vanilla in "Drop Cookies" and bake as directed

Frosting: 2 cups of powdered sugar, 4 Tablespoons cocoa, 4 Tablespoons hot water, 1 teaspoon vanilla, Almond halves - blanched. Combine the sugar and cocoa. Add the water and vanilla. Put about a teaspoon on each cookie, with an almond half in the center.

Oatmeal Cookies

• 4 cups mix
• 1/2 cup milk
• 1 egg
• 1 cup quick rolled oats
• 1 teaspoon cinnamon
• 1/2 cup raisins
• 1/2 cup chopped nuts

Mix first 5 ingredients until well blended. Add raisins and nuts. Drop by tablespoons on a greased cookie sheet. Bake in moderate oven at 375, 10 to 12 minutes. Makes 4 dozen.

Chocolate Drop Cookies

• 4 cups mix
• 2 Tablespoons sugar
• 1/2 cup milk
• 1 egg
• 1/3 cup cocoa
• 1 teaspoon vanilla
• 1/2 cup chopped nuts - optional

Mix all except nuts until well blended. Add nuts. Drop by tablespoonful on a greased cookie sheet. Bake in a moderate oven at 375 for 10 to 12 minutes. Makes 4 dozen.

Chocolate Peppermint Cookie

Bake "Chocolate Drop Cookie." Frost with almond frosting but substitute peppermint flavoring for vanilla. Put small peppermint in place of almond half.

Party Cookies - Makes 100 cookies

• 1/2 cup shortening, softened
• 1/2 cup butter, softened
• 2 cups brown sugar
• 2 cups applesauce
• 2 eggs, lightly beaten
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon cloves
• 2 teaspoons ground Nutmeg
• 1 teaspoon salt
• 2 cups rolled oats
• 2 cups nuts
• 1 12 oz pkg chocolate chips

Cream first 5 ingredients thoroughly. Stir together all dry ingredients. Add to creamed mixture. Add remaining ingredients and mix. Drop by teaspoonfuls onto a greased baking sheet. Bake at 375 for 12 to 15 minutes.
Recipe from 1974

Mrs. Fields Cookies

Recipe may be halved:

• 4 cups flour
• 2 tsp. soda
• 2 cups sugar
• 5 cups (blended) oatmeal
• 2 cups butter
• 24 oz. chocolate chips
• 2 cups brown sugar
• 1 tsp. salt
• 1 8 oz. Hershey Bar (grated)
• 4 eggs
• 2 tsp. baking powder
• 3 cups chopped nuts (any kind)
• 2 tsp. vanilla

To blend oatmeal, measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. Enjoy!