"Schaal heat-resistant test" was used to accelerate the deterioration rate of a kind of cookies. Acid value (AV) and peroxide value (POV) of the cookies stored at 60℃, 50% relative humidity (RH) were measured periodically. At the same time, the corresponding sensory evaluation was processed. Storage time and logarithm of AV and POV were fitted, and the shelf life of cookies at 60℃, 50%RH was 23 days. According to the oxidation kinetic equation and Arrhenius equation, the shelf life of cookies at 20℃, 50%RH was predicted to be 368 days.