In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightl
In a medium bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until well combined.
Add the egg and vanilla extract, and beat until smooth. Stir in the mashed banana until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Fold in the chocolate chips until evenly distributed throughout the dough.
Place the dough in the fridge for at least an hour to firm up.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
