‘Shockingly easy’: Just 3 ingredients. I’ve made it enough times to skip measuring entirely.

Servings: 10–12 cookies (about 4–6 servings)

2 large very ripe bananas (about 1 cup mashed)

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Peel the bananas and place them in a medium mixing bowl. Using a fork, mash them until mostly smooth with just a few small lumps; you should have about 1 cup of mashed banana.

Add the rolled oats to the mashed bananas and stir until the oats are evenly coated and the mixture is thick and cohesive. The batter will be looser than traditional cookie dough but should hold together when scooped.

Fold in the chocolate chips, distributing them evenly throughout the mixture so each cookie gets a bit of chocolate.

Using a tablespoon or small cookie scoop, drop rounded portions of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Gently flatten each mound with the back of the spoon or your fingers to about 1/2-inch thickness; these cookies don’t spread much in the oven and will mostly keep the shape you give them.

Bake for 12–15 minutes, or until the cookies look set and the bottoms are lightly golden. The tops will appear dry and may have a few small cracks, but they’ll remain soft rather than crisp.

Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes to firm up. Then transfer them to a wire rack to cool completely. The texture is best once they’ve cooled and the oats have had a moment to settle.

Store any leftover cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4–5 days. They also freeze well; freeze in a single layer, then transfer to a freezer bag and thaw at room temperature or briefly warm in a low oven before serving.