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Brown the butter in a saucepan over medium heat until golden and nutty (5–8 minutes). Let cool slightly.
Mix dry ingredients: flour, oats, cinnamon, baking soda, baking powder, and salt.
Mix wet ingredients: browned butter, both sugars, mashed banana, yogurt, and vanilla.
Stir dry ingredients into wet until just combined. Before the flour is fully incorporated, fold in chocolate chips. Don't over mix it.
Cover and chill dough for 30 minutes and up to 12 hours.
Preheat oven to 375°F and line baking sheets.
Scoop large cookie dough balls (about 3 tbsp each).
Bake 12–14 minutes until edges are golden and centers look soft. Tap the pan to let any air out.
Cool on the sheet for a few minutes then transfer to a baking rack. Sprinkle with flaky salt!