Gather all your equipment: a large saucepan, a mixing spoon, a parchment-lined tray, and a spatula. This keeps everything handy as you work.
Add the butter, honey (or maple syrup), cocoa powder, and a pinch of salt to the saucepan. Turn the heat to medium and stir continuously until the butter melts and the mixture begins to bubble gently, releasing a rich, chocolaty aroma.
Bring the mixture to a rolling boil and let it boil for exactly 1 minute while stirring constantly. You'll hear a gentle bubbling sound, and the mixture will thicken slightly, turning glossy and smooth.
Remove the saucepan from heat and stir in the vanilla extract until well combined. Then add the oats and stir vigorously until all the oats are evenly coated with the chocolate mixture, and it becomes thick and sticky.
Once the mixture is uniform and glossy, fold in the chocolate chips, distributing them evenly throughout the mixture.
Using a spatula or a spoon, drop spoonfuls of the mixture onto the prepared parchment-lined tray. Gently press them down with the back of the spoon or spatula to flatten slightly, creating uniform cookies.
Let the cookies sit at room temperature for about 20-30 minutes, allowing them to set and firm up as the mixture cools and the chocolate chips melt slightly into the oats.
Once the cookies are firm and shiny on top, transfer them to an airtight container. They can be enjoyed immediately or stored at room temperature for up to 5 days for best chewy texture.
