Instructions: Preheat the oven to 400F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.

Sift the flour, baking soda, baking powder, and salt together into a small bowl and set aside.

Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula. Add the eggs and mix on medium-low speed to incorporate, about 20 sec- onds. Scrape the bowl. Then add the milk and blend for several seconds. Add the flour mixture and mix on medium-low speed for 10 seconds. Scrape the bowl. Then mix until blended, about 5 seconds more. Scrape the bowl again.

Add the oats and mix for several seconds on low speed to blend them in. Then add the chocolate chips and the nuts, and blend for several seconds. Fold the banana pieces in by hand, stirring very gently with a rubber spatula. Drop the dough by rounded tablespoons 2 inches apart on the prepared baking sheets. Bake the cookies until the edges are golden and the centers are light and puffy and not quite set, 8 or 9 minutes. Cool the cookies on the sheets and eat them soon after they cool. They are extremely fragile and cannot be stacked or stored easily.

Makes about 30 cookies.

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