Optional: 1/2 cup chopped nuts, Flake sea salt for topping
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or baking mat.
In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer. Mix in the egg and vanilla and stir until combined. Mix in bananas.
Mix in the flour, oats, salt, baking soda, and cinnamon until combined. Be careful not to over-mix. If the dough appears too sticky, add 1 to 2 Tablespoons (up to 1/4 cup) of flour.
Fold in chocolate chips and refrigerate until ready to bake.
Using a medium cookie scoop (or 1 1/2 Tablespoons), scoop cookie dough about 2 inches apart onto a baking sheet. Press in a few chocolate chips to the tops of the cookies. if desired. Bake for 11 to 12 minutes, or until the bottoms are golden brown.
Let cool on pan for 5 minutes before transferring to a cooling rack. Sprinkle with flake sea salt, if desired. Serve warm or cool.
Notes
Salt: If you are using salted butter, only use 1/2 teaspoon salt. You can use a table or fine sea salt. I also love to top these with Maldon flake sea salt when they come out of the oven.Storing instructions: Store in an airtight container for up to 3 days or freeze for up to 3 months.