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In a pan over medium heat melt butter. Add in oats and cook, stirring occasionally, until the butter begins to turn dark brown.
Pour the butter into a bowl, add in the mashed banana and stir together. Let cool until slightly warm to touch.
Add in the sugars and whisk until glossy.
Add in the flour, baking powder, baking soda, cinnamon and salt. Mix that in with a rubber spatula.
Add in the chocolate, making sure the dough is no longer warm to prevent the chocolate from melting into the dough.
Using a cookie scoop, scoop out the dough onto a baking sheet. You can make 12 smaller(45g) or 9 bigger(60g) cookies. Let the dough chill uncovered for 1 hour. Cover if chilling overnight.
Preheat the oven to 350F.
Line a baking sheet with parchment paper and arrange 6 cookie dough balls per batch.
Bake for 12-14 minutes, depending on the size.
Remove from the oven and slam the baking sheet against the counter 1-2 times to de-puff the cookies. Let cool on the pan until they are no longer too delicate to move.
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