Preparation Steps

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
• In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in the egg until combined, then mix in the mashed ripe bananas and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the rolled oats (if using) and chocolate chips.
• Scoop rounded tablespoons of dough (or use a 1.5 tablespoon cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. Rotate sheets halfway through baking if needed.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.