Yields: Approx. 48 (depending on what size)
3/4 cup butter at room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
1 tsp. salt
1 tsp. baking soda
1 overripe banana
2 cups unbleached all purpose flour
1 cup whole rolled oats
1 cup mini semi-sweet chocolate morsels
Step 1: Pre-heat your oven to 375 degrees. Using your mixer with the paddle attachment combine the butter, sugars, vanilla and banana (scrape the sides and repeat once) on a high speed for 1-2 minutes.
Step 2: Add in egg, salt and baking soda and operate mixer on a medium speed for one minute.
Step 3: Slowly incorporate the flour, once blended add the morsels and rolled oats. Line a baking sheet with parchment paper.
Step 4: Use a small ice cream scooper to ensure even sizes and baking, I placed 4 rows of 5 cookie dough balls per cookie sheet.
Step 5: Bake for 7-10 minutes until the edges begin to turn golden brown. Let cool for a minute before removing from the cookie sheet (otherwise they might fall apart).