Cookies are a popular snack food due to their variety in taste, crispiness, and digestibility. A study was conducted to develop and evaluate the sensory and physical characteristics of cookies made from oats (Avena sativa) and wheat flour (Triticum aestivum L.). Wheat flour has a better binding ability and would be ideal for making nutritious high fibre oatmeal cookies. The sensory analyses revealed that the cookies enriched with 19.01 percent oatmeal had acceptable organoleptic properties. Physical properties of the cookies with respect to spread ratio changed from 30.23 to 35.26 respectively. The wheat flour and oatmeal mixture in A3 composition was successful in the formulation of high fibre cookies.

Keywords : A3 composition, cookies, oatmeal, organoleptic, sensory characteristics, etc.