Using corn flour,oat and low gluten flour as raw materials,single factor experiment and orthogonal experiment are carried out based on sensory evaluation to study the optimal production scheme of corn oat cookie.The optimal preparation scheme of corn oat cookies is based on 100 g low gluten flour(100％),adding 20％butter,30％caster sugar,10％corn flour,15％oat,15％egg liquid,1％baking powder and 1％salt.The cookies made under this formula show a golden color on the outside,no burnt edges,a delicate internal structure,loose and crisp,with an unique corn scent and oatmeal scent.
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