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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, silicone mat, or lightly grease with oil.
Mix: In a medium size bowl, mash bananas to a fairly smooth consistency (a few small chunks is ok). Add oats and mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes).
Scoop: Using a 1 tablespoon measuring spoon or trigger scooper, scoop heaping scoops of mixture and place on cookie sheet. Leave in a dome shape or flatten it out a bit with your fingers to make a flatter shape. Depending on the size you scoop, you should get anywhere from 12 – 16 cookies.
Bake: Place in oven, on the center rack, and bake for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating.
Makes about 12 – 16
Store: Leftovers can be kept loosely covered and eat within a 1 – 2 days (if they last that long!).