Make dough: Whisk flour with cinnamon, baking soda, baking powder and salt in a medium bowl. Set aside. In another large bowl, beat butter and honey until smooth. Add both sugars and beat until incorporated and fluffy, 2-3 minutes. Beat in eggs one at a time, then mix in vanilla.
Scrape down the sides of the bowl. With speed on low, mix in the flour mixture just until combined. Fold in oats and apples in 2 batches, to distribute them as evenly as possible. Cover the bowl with foil and chill in the refrigerator for 30-60 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop, scoop cookies (2 tablespoons each) onto your baking sheet about 2 inches (5 cm) apart.
Bake in the middle of the oven for 13-15 minutes, until the edges are crisp but cookies are still soft in the middle. Remove from oven and allow to cool on the baking sheet for 20 minutes before transferring to a plate.
Repeat process for remaining dough. It’s easiest if you scoop cookies onto a 9x13 baking sheet, one next to the other and chill them in the refrigerator. This way you can take out as many as can fit on a baking sheet to bake, while the rest keep chilling in the refrigerator.
Store leftover cookies covered at room temperature and eat within 4 days.