Chinese Study Snacks

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the butter, packed brown sugar, and white sugar until light and fluffy.

Mash the bananas thoroughly in a separate bowl until smooth, then beat in the egg until well combined. Add the banana-egg mixture to the creamed butter and sugar, stirring until fully incorporated.

In another bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Stir in the rolled oats, raisins, and roughly chopped walnuts, distributing them evenly throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound slightly with the back of a spoon.

Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden brown and the centers appear set. Rotate the baking sheets halfway through for even baking.

Remove the baking sheets from the oven and allow the snacks to cool on the pan for 5 minutes before transferring them to a wire rack. Allow to cool completely before storing in an airtight container.