Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, mash the ripe bananas with a fork until smooth. There should be about 1 cup of mashed banana.
Add the softened butter and brown sugar to the mashed bananas. Mix well until the mixture is smooth and creamy.
Stir in the egg and vanilla extract, mixing until everything is well incorporated.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
4. Mix Wet and Dry Ingredients:
Gradually add the dry oat mixture to the wet banana mixture. Stir until everything is well combined.
5. Add Mix-ins (Optional):
If you’re adding raisins, chocolate chips, or chopped nuts, fold them into the cookie dough at this point.
6. Shape the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with the back of a spoon or your fingers, as these cookies don’t spread much while baking.
7. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the center is set. The cookies will continue to firm up as they cool.
8. Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
