Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine rolled oats, creamy peanut butter, and honey (or maple syrup); mix until well incorporated.

Gently fold in the chocolate chips until evenly distributed throughout the mixture.

Scoop dollops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes or until golden brown around the edges.

Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.