Cream the wet ingredients

• Mash the ripe banana in a bowl.
• Cream the banana with the softened butter, dark brown sugar and white sugar.

Add egg and vanilla

• Add the egg and the vanilla extract.
• Mix until well combined.

Combine the dry ingredients

• Whisk together the flour, cinnamon, baking soda and salt in another bowl.

Make the dough

• Stir the dry mixture into the wet mixture.
• Fold in the rolled oats and the chocolate chips.

Chill the dough

• Place the dough in the fridge to firm up.

Bake

• Preheat the oven to 175 °C (350 °F).
• Scoop the dough onto a baking tray.
• Bake until the edges are set and the centers are soft.

Cool

• Let the cookies rest on the hot pan to finish setting before moving them.