Preheat oven to 350 degrees F.
In a food processor (or mixer) combine softened butter, Greek yogurt, peanut butter and banana and puree or mix until well combined. Add in vanilla and eggs and mix well.
In a separate bowl combine flour, oats, salt, baking soda, baking powder, sugar and brown sugar. Mix until well combined.
In a large bowl, combine wet and dry ingredients as well as your chocolate chips and stir until just combined.
Scoop or spoon cookie dough, approximately two tablespoons per cookie, onto cookie sheets lined with parchment paper.
Bake for 11-13 minutes or until lightly browned on.
Store in an airtight container. I prefer to keep a few on hand in the refrigerator and store the rest in zipper style freezer bags in the freezer. You can pull them out the night before to thaw, or just pop them into the microwave for a few seconds to defrost. Enjoy!