A satisfying change from your normal banana bread when using ripe bananas!
Cream butter and brown sugar together. Stop, scrape down sides of bowl and add bananas (no need to mash them), eggs and vanilla and mix to combine (mixture will be runnier than a normal cookie dough). Add flour, rolled oats, baking powder, baking soda and salt. Mix together just until everything is combined, about 30 seconds. Add chocolate chips and stir one last time to combine and distribute the chocolate chunks evenly.
Using a 4 tablespoon cookie scoop, drop onto ungreased cookie sheet eight at a time (this means no silpat, no parchment paper, no cooking spray. Just pull out the sheet and start plopping cookies on there!). Refrigerate for at least 2 hours before baking. Baking without first refrigerating the dough will result in a flatter more spread out cookie.
Preheat oven to 350° F and bake for 14-15 minutes or until the tops are very lightly browned and you can start to see some brown color on the bottoms. Pull out of oven and allow to cool on cookie sheet.
Keep cooled leftovers in an airtight container for up to 4 days, or in the freezer for several weeks.
If you choose to bake smaller cookies, decrease the baking time. Keep an eye on them and pull them out when they start to brown!