The present investigation was carried out to study the influence of dough mixing time, corn meal addition at 10, 20 and 30% and the association of conventional and microwave heating processes on quality of cookies. The addition of different levels of corn meal to wheat flour (72% extraction rate) increased ash and oil percentages. Arrival time, weakening and liquefaction No. and decreased protein, total soluble sugar, wet and dry gluten, water absorption percentages and falling number. Thickness of cookie significantly increased with increasing the rate of corn meal till 20%and then it decreased with more of addition of corn mea:. Diameter and spread ratio increased with increasing corn meal addition. Thickness and diameter decreased while spread ratio increased with increasing mixing time, furthermore thickness and spread ratio increased and diameter decreased with increasing microwave power treatments. Adding corn meal to cookies formula improved sensory properties of cookies till 20% addition. Mixing time (3 min.) and high power of microwave treatment gave cookies with the highest scores as compared with oilier treatments.