what dry ingredients can be used as a substitute shortening?”
I have two cookie recipes that I make for friends during the holidays. I add solid shortening to the mix. Just know that the mix must be used within a few months. The first is an oatmeal cookie recipe that is loaded with extras. 6 cups rolled oats 4 cups all purpose flour 3 cups packed brown sugar 2 tespoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 pound shortening 2 cups raisins 1 1/2 cups shredded coconut 1 cup semisweet chocolate chips 1 cup chopped pecans In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans. Store in an airtight container for up to 10 weeks. Attach a tag that reads: Preheat the oven to 375 degrees. Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1 egg, 2 tablespoons milk and 2 teaspoons vanilla; stir into
