Abstract: In order to improve the nutritional function of cookie products, improve the dietary structure and flavor, oatmeal powder and black tea were used as the original auxiliary materials. On the basis of single-factor test, the response surface method was used to optimize the preparation process and formula of black tea oatmeal cookies. The results showed that the best preparation process was the mass ratio of wheat flour to oat flour addition of 5.5∶1, black tea addition of 4.6%（on basis of total amount of wheat flour and oat flour of 100%, similarly hereinafter）, xylitol addition of15%, butter addition of 36%, skim milk addition of 12%, the surface temperature of 180 ℃, the bottom fire temperature of 160 ℃, and the baking time was 22 min. Texture analysis showed that after adding oat powder and black tea powder, the hardness, chewability, and brittleness of cookies were increased, while the adhesion and elasticity were decreased. The cookies made under the best process had crispy taste, oatmeal aroma and black tea aroma, which provided a reference for the marketization of the product.