Wash hands with soap and water for 20 seconds.
Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
In a large bowl, whisk together oats, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, combine peanut butter, egg, vanilla, and honey. Whisk until blended.
Scrape peanut butter mixture into oat mixture and stir just until combined. The dough will be wet and sticky. Fold in chocolate chips.
Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
When ready to bake, place a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the cookie dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, shape dough into 2-inch balls.
Arrange the balls on the baking sheet, leaving 1 inch of space around each one. With clean fingers, gently flatten each cookie to be about 3/4-inch thick.
Bake until cookies are golden and firm around the edges and set on top, about 9 to 10 minutes.
Remove from the oven and let cool on the baking sheet for 2-5 minutes before transferring to a wire rack to completely cool.