Preheat your oven to 350°F (175°C). Prepare your baking sheets lined with parchment paper or lightly greased.

In a large mixing bowl, combine rolled oats, flour, baking soda, and salt. Whisk together until evenly mixed.

In a separate medium bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.

Mash the ripe bananas in a small bowl and add to the creamed mixture, stirring until fully combined.

Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.

Fold in chocolate chips or any other desired mix-ins.

Drop rounded portions of dough onto baking sheets, spacing them 2 inches apart. Bake for 10-15 minutes until golden around the edges.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.