Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
In a large bowl, mash the bananas until smooth.
3
Add the oats, egg, vanilla, baking soda, and salt. Mix well. Let sit 5 minutes.
4
Fold in chocolate chips gently until just combined.
5
Scoop dough into tablespoon-sized balls. Flatten slightly.
6
Bake for 12–15 minutes or until edges are golden.
7
Let cool on tray for 5 minutes, then transfer to a rack.
Note
or best flavor and texture, use overripe bananas with plenty of brown spots. They enhance the sweetness and moisture of these banana oat chocolate chip cookies, giving them that signature melt-in-your-mouth bite.