Oat has a special position among grain crops due to its amino acid and fatty acid composition which confirms the value of its use in nutritional aims. The healthy properties of oat are caused by presence in its composition of a number of biologically active compounds, vitamins, minerals, dietary fibers (in particular β-glucans) which play an important role in the prevention of many chronic diseases – diabetes, coronary heart disease, cancer, etc. In this study the effect of oatmeal flour and palm oil on the rheological and physicochemical parameters of the dough and the quality characteristics of oatmeal cookies has been examined. The advantages and disadvantages of using palm oil in the production of flour confectionery products and its impact on the safety of oatmeal cookies during storage, in particular the risk of oxidative damage, have been analyzed. Some methods for optimizing the technology of oatmeal cookies, providing finished products of stable quality have been proposed and implemented. The results of the product research indicate that the quality of the biscuit prototypes remains virtually unchanged in terms of organoleptic, physicochemical and microbiological indicators and, by the end of the storage period, complies with the regulated requirements. The implementation of the proposed techniques will improve the competitiveness of the enterprise by reducing the output of non-conforming products and, as a result, increasing consumer confidence. The obtained results are aimed at product differentiation based on technological superiority and high quality of finished products. The work has been performed in the laboratory of flour confectionery products of Scientific Research Institute of the Confectionery Industry, industrial designs have been obtained at the enterprises of the industry.