½cup(113 g or 1 stick) unsalted butter, , room temperature
¾cup(150 g) packed light brown sugar
⅓cupmashed banana,, about one 7-inch ripe banana
1teaspoonpure vanilla extract
1large egg,, room temperature
1 ½cupschocolate chips
Instructions
Whisk together flour, oats, cinnamon, baking soda and salt. Set aside.
In a medium bowl of a stand mixer, mix together the butter, brown sugar and banana until light and fluffy, about 4 minutes. Beat in vanilla and egg until incorporated. Scrape down sides when necessary.
With the mixer on low, gradually add the flour oat mixture and mix until just blended. Stir in the chocolate chips by hand.
Cover the bowl and chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 350° F. Line cookie sheets with parchment paper.
Scoop a heaping tablespoon of dough and form into a ball (I like to use a medium cookie scoop for this). Place onto the parchment-lined cookie sheet. Bake for 12-14 minutes, or until edges are lightly browned and cookie centers are soft.
Let the cookies cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container.
Notes
Storing banana oatmeal cookies: Store in an airtight container at room temperature for 3 days or in the refrigerator for one week.Freezing banana oatmeal cookie dough: Transfer dough to an airtight container. Store in the freezer for up to 3 months. Defrost in the refrigerator overnight before scooping into balls and baking.High altitude adjustment: Decrease brown sugar by 1 tablespoon.