Chocoholic cookies

[MarineMom]

3-4 extra ripe bananas
2 cups rolled oats
2 cups sugar
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margerine melted
2 eggs lighlty beaten
2 cups semisweet chocolate chips, (can also use white chocolate chips)
1 cup chopped almonds toasted (or walnuts)

prep time 15 minutes
chill time 1 hour
oven temp 350
bake time 17 minutes per batch

Puree bananas and measure 2 cups for recipe.
combine dry ingredients.
stir in bananas margerine and eggs until blended.
stir in chocolate chips and nuts.
refrigerate dough for an hour or until mixture becomes partially firm. (batter runs during baking if it is too soft)
measure 1/4 cup batter for each cookie; drop onto greased cookie sheets flatten slightly with spatula.
bake 15-17 minutesuntil cookies are golden brown, remove to wire rack to cool.

This is a very soft, moist cookie, and does not sit around very long at my house as we are all chocolate lovers.