Instructions: In large bowl, stir together oats, flour, sugar, cinnamon, baking powder, baking soda and salt. With pastry blender, cut in shortening until crumbly. Stir in raisins, coconut, chocolate and pecans. Refrigerate in airtight container for up to 10 weeks.

Makes about
20 cups.

To prepare Cookies:
Measure 4 cups Mix into bowl. Whisk together 1 egg, 2 tbsp milk and 2 tsp vanilla; stir into Mix until dough forms. Roll into 1-1/2 balls. Place on parchment lined or greased baking sheets; flatten with fork dipped in sugar. Bake in 375F oven for 15-18 minutes or until golden. Let cool on racks; store in airtight containers.

Makes
about 2 dozen.

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