Mash. Peel the bananas and mash them in a bowl with a fork until smooth with only a few small lumps. The riper the banana, the sweeter your cookies will be.

Mix. Stir in the rolled oats and chocolate chips until everything is evenly combined. The dough will be wet and sticky. That is normal.

Scoop. Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten each one slightly with the back of the spoon since they do not spread much.

Bake. Bake at 350F for 12 to 15 minutes until the edges are golden and the tops feel set when you touch them lightly. They firm up more as they cool.

Cool. Let them sit on the baking sheet for 5 minutes before moving to a wire rack. They are fragile when hot but firm up perfectly once cooled.