Preheat the oven to 350F degrees. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl beat together the butter and sugars until fluffy.
Beat in the egg, vanilla extract and honey. Scrape down the sides of the bowl as necessary.
With the mixer on low speed carefully beat in the flour, cinnamon, baking soda and salt.
Mix in the quick oats and large flake oats.
Form the dough into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets.
Bake 1 cookie sheet at a time in the middle rack of your oven for 9-11 minutes, or until the tops look just set.
Cool the cookies on the baking sheet for at least 5 minutes before transferring to a wire cooling rack and continue cooling.
Do not use instant oats or steel cut oats. Recipe can be made entirely with quick oats (1 ½ cups total), but will have better results using both quick oats and old fashioned oats. If you only have old-fashioned oats, you can make your own quick oats in the blend/food processor. Blend 1 cup old-fashioned oats in small, short bursts until they're more fine, but not as small as flour.
Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen in an airtight container for 2 months. Thaw in the fridge, then bring to room temperature before enjoying.
To freeze cookie dough, make the dough through until step 6 (forming the dough into balls). Place the cookies dough balls on a plate, cover and refrigerate for 30 minutes - 1 hour. Then place dough balls in a freezer bag and freeze for up to 2 months. When ready to bake, bake cookies from frozen for 1-2 minutes longer.