Instructions

Preheat oven to 350 F.

In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.

Add egg, vanilla. Mix on low until combined. Set aside.

In a separate large bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.

Mix until ingredients are almost combined.

Fold in chocolate chips.

Scoop 2 tablespoonfuls of dough and roll into balls.

Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!

Bake for 11-13 minutes (the time varies due to different ovens).

The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and buttery.

Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.