Preheat the oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

In a large mixing bowl, combine rolled oats and creamy peanut butter until fully incorporated.

Pour in the honey and mix until the ingredients come together smoothly.

Gently fold in the chocolate chips ensuring they are evenly distributed.

Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about two inches apart.

Flatten each mound into cookie shapes and bake for 10-12 minutes until golden brown.

Cool on the pan for about five minutes before transferring to a wire rack.