Using a hand mixer, or an electric mixer fitted with the paddle attachment, cream the softened butter and both sugars on a low speed until smooth. Add in the eggs one at a time, making sure each is fully combined before adding the next. Scrape down the sides of the bowl, add in the vanilla, and honey and mix until combined.
Sift together flour, baking powder, baking soda, cinnamon and salt. Keeping the mixer on low, mix in dry ingredients until completely combined. Add in the oats, hazelnuts, and optional chocolate chips. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
Roll balls of dough (about 2 Tablespoons each) and place two inches apart on the baking sheet. Bake for 12-13 minutes, or until the edges are golden brown and the center is still just a little shiny. Remove from the oven and let cool on the baking sheet for at least five minutes before removing. They will continue baking during this time.
These cookies will stay fresh at room temperature for up to a week.
You can freeze the unbaked cookie dough in balls for up to three months in an airtight container. To don't have to thaw them before baking, just add an extra minute (or two) to the baking time.