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1
Position rack in center of oven; preheat oven to 350.
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2
In a bowl, whisk the flour, oats, baking soda, and salt until combined; set aside.
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3
Grease a baking sheet with butter; set aside.
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4
In a big bowl, beat the butter and shortening, using an electric mixer on medium speed, until softened and of a uniform color, about 1 minute.
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5
Beat in both sugars until fluffy but still a little grainy, about 1 minute.
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6
Beat in the mashed banana and vanilla; remove beaters.
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7
Stir in flour mixture using a wooden spoon or rubber spatula until a soft, wet dough forms.
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8
Stir in chocolate chips, just until evenly distributed.
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9
Drop high, rounded teaspoonfuls of the dough onto prepared sheet, spacing mounds about 1 1/2 inches apart.
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10
Bake for about 12 minutes, until bumpy and lightly browned.
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11
For best results, rotate the baking sheet back to front halfway through the baking process.
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12
Cool cookies for 2 minutes on baking sheet; transfer cookies to wire rack to cool completely.
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13
Cool the baking sheet for 5 minutes before making additional cookies.
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14
*Banana Cherry Chocolate Chip Cookiesdecrease the chocolate chips to 1 1/2 cups; stir in 1 1/2 cups dried cherries with the chips; proceed as directed.
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15
*Banana Macadamia White Chocolate Chip Cookiessubstitute 1 1/2 cups chopped unsalted macadamia nuts and 1 1/2 cups white chocolate chips for the chocolate chips; proceed as directed.
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16
*Banana Nut Chocolate Chip Cookiesdecrease chocolate chips to 1 1/2 cups; add 1 1/2 cups chopped walnuts or pecans with the chips; proceed as directed.
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17
*Banana White Chocolate Chip Cookiessubstitute 3 cups white chocolate chips for the chocolate chips; proceed as directed.
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18
*Tropical Chocolate Chip Cookiessubstitute rum extract for the vanilla extract; decrease the chocolate chips to 1 1/2 cups; add 1 cup chopped dried pineapple and 1/2 cup sweetened shredded coconut with the chips; proceed as directed.
