Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

In a medium bowl, use the back of a fork to mash the ripe bananas until smooth.

Next, add the oats and peanut butter. Stir until well combined.

Add chocolate chips and fold into the cookie batter. If using add-ins, fold them in at this stage.

Use a cookie scoop to portion the dough onto the prepared baking sheet. Flatten slightly with the back of the spoon.

Bake for 8 to 10 minutes, or until the edges are lightly golden.

Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.