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Combine soft butter, brown sugar, egg, vanilla extract, peanut butter and honey in a large bowl and mix it together with a wide rubber spatula until smooth and a bit fluffy. You can also use a handheld mixer on medium speed for 1-2 minutes.
Sprinkle in the flour, baking powder, baking soda and salt and mix it in. Add the oats and mix to combine. Add chocolate chips and fold them in until evenly incorporated.
Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place them on prepared baking sheets spacing them 2 inches apart. Bake for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.