These cookies are so delicious! Very fluffy and soft but still with that crisp edge that a cookie should have. I love the dark chocolate chips in them but you can substitute for semi-sweet if that's what you have on hand. This recipe makes about 4 dozen. I altered this a bit from a oatmeal chocolate chip cookie recipe I found on baking bites. Banana Oatmeal Dark Chocolate Chip Cookies 1 cup butter, room temperature 1 cup sugar 1 cup brown sugar 2 large eggs 2 tbsp milk 1 1/2 tablespoons vanilla extract (in addition I also added about a teaspoon of vanilla bean paste) 2 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 3-4 ripe bananas, mashed (3 large or 4 smaller sized bananas) 3 cups oats (rolled quick oats or old fashioned, not instant) 2 cups dark chocolate chips (about 12-oz.) Preheat the oven to 350F. Spray cookie sheet with non stick spray or line with parchment paper. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. In a medium bowl, stir together the flour, baking soda, baking powder and salt. gradually beat the flour in to the sugar mixture until just incorporated. Add mashed bananas and mix in until incorporated. Stir in the oats and chocolate chips. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 10 minutes, or until golden brown at the edges and light golden at the center. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.