Begin by preheating the oven to 350 F or 180 C, then line a baking tray with parchment paper (you could also do foil and brush the foil with some melted butter).

In a bowl, cream together the butter, sugar and honey until smooth. We started by using a spoon, as it helps remove some of the lumps formed by the brown sugar.

Add in the egg, water, vanilla extract and continue to mix, using a whisk for ease, until homogenous.

In another bowl, combine the flour, salt, baking soda, cinnamon and oats.

Fold the oat mixture into the butter-egg mixture, gently until just incorporated. Try not to over-mix, as that tends to overwork the gluten in the flour, which may result in a tougher cookie.

Along with the oat mixture, you can also stir in the chocolate chips and any additional add-ins like nuts.

Once the cookie batter is ready, scoop 1-tbsp sized mounds of the mixture and place onto the parchment lined baking tray, about 1.5-2 inches apart.

Bake the cookies for 10-20 minutes or until opaque and slightly golden brown.

Enjoy warm, while the chocolate is still gooey.

Make ahead: These cookies last for about 1 week after baking either in the fridge or at room temperature. You can also freeze the baked cookies for about 2 months, or freeze the mounds of unbaked batter for the same amount of time. When baking frozen cookie batter, you'll need to bake it for an additional minute. However, you do not need to thaw the mounds.