Banana oatmeal chocolate chip cookies

_MG_61561 large egg
2 small/medium or 1 extra-large ripe bananas (about 1/2 heaping cup mashed banana)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup coconut oil, melted and cooled
2 teaspoons vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick-cook)
1 1/4 cups whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups Ghirardelli semi-sweet chocolate chips

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas, sugars, coconut oil, vanilla, and beat on medium-high speed until well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and mix on low speed until just combined, about 30 seconds.
Using a tablespoon, measure out cookie dough onto two parchment lined cookie sheets – it makes about 32 cookies. Refrigerate for 2 hours. This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F and bake for about 13 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t over bake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done.
Allow cookies to cool on baking sheet until cool to the touch, then transfer to cooling racks.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Adapted from averiecooks.com

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