In a large bowl, add eggs, oil, and honey and whisk to combine. (Pour the oil from your measuring cup before the honey, so the honey glides out smoothly.) In a second large bowl, add flour, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk to combine. Add the dry ingredients slowly to the wet, whisking at the start, then switching to a rubber spatula to combine as the dough thickens.

Refrigerate dough for 30 minutes (so the flour fully hydrates).

Meanwhile, preheat oven to 350º with racks positioned in the middle and top half of the oven.

Line two baking sheets with parchment paper. Once dough has thickened and is slightly firm, scoop 55 cookies with a 1 tablespoon measure. With slightly moistened hands, roll each cookie into a ball and place on parchment-lined sheet with about 2 inches in between each dough ball.

Bake cookies until domed and golden brown, 7 to 9 minutes, rotating pans in the oven halfway through.