Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 1 3/4 cups Old-Fashioned Rolled Oats
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1 cup Ripe Bananas, mashed
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Dark Chocolate Chips (optional)
  • 1/4 cup Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside. Thoroughly mash the ripe bananas in a separate small bowl.
  2. In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2–3 minutes). Scrape down the sides of the bowl.
  3. Beat in the egg and vanilla extract until just combined. Reduce speed to low and mix in the mashed banana until fully incorporated. The mixture may look slightly curdled, which is normal.
  4. Gradually add the flour mixture to the wet ingredients, mixing only until just combined. Stop immediately once the flour streaks disappear.
  5. Use a rubber spatula to gently fold in the rolled oats and any optional mix-ins, such as chocolate chips or nuts.
  6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This chilling step is crucial for preventing excessive spreading.
  7. Use an ice cream scoop (about 2 tablespoons each) to drop uniform rounds of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  8. Bake for 12–14 minutes, rotating the sheets halfway through. The cookies are done when the edges are golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.