Ingredients
Scale
- 2 large ripe bananas (the spottier, the better)
- 1.5 cups old-fashioned rolled oats
- 1/3 cup dark chocolate chips (or raisins for a winter twist)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. Peel your ripe bananas and place them in a large mixing bowl. Use a fork or a potato masher to crush the bananas until they become a smooth, liquid-like paste with very few lumps remaining.
- Pour the rolled oats and the chocolate chips into the bowl with the mashed bananas. Stir everything together with a spatula until the oats are fully hydrated and the chocolate chips are evenly distributed. Scoop about two tablespoons of dough for each cookie and place them on the prepared baking sheet. Use the back of a spoon to flatten them slightly, as these cookies do not spread or change shape while baking.
- Slide the baking sheet into the center rack of the oven. Bake for 12 to 15 minutes, or until the edges are slightly golden and the cookies feel firm to the touch. Remove the tray from the oven and let the cookies sit for at least 5 minutes. This cooling period is crucial for achieving that signature chewy texture. Move them to a wire rack to cool completely, or enjoy one while it’s still warm and the chocolate is gooey.
- Cook Time: 17 minutes