These cookies are sweet and chocolatey with a cake-like density added by the oatmeal and mashed banana.
Preheat oven to 375 F.
In a large bowl cream together the egg, butter, vanilla and two sugars. Add flour, baking soda and salt. Mix well. Add mashed banana, oats and mini chocolate chips. Mix well, making sure there are no lumps. The dough may seem a bit dry, but just keep mixing!
Form small balls of dough and place on a non-stick cookie sheet.
Bake 12-13 minutes. Let them cool for 5 minutes before serving.
Recipe adapted from the blog LeDelicieux who in turn adapted it from Martha Stewart.
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My husband and I both loved these! I made them vegan by using Earth Balance instead of butter and a flax “egg,” and they turned out great. I also ended up turning down my oven to 325 because the bottoms were getting a bit burnt at 375. I made a double batch because I had 2 bananas to use up, and it made more than 5 dozen using about 1 tbsp of batter per cookie.
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