In a large bowl, cream butter, sugars and honey until well combined. Beat in the egg and vanilla.
In another bowl, combine remaining ingredients. Gradually add to creamed mixture.
Drop dough by heaping tablespoons 2 inches apart on greased baking sheets. Bake 10 to 12 minutes or until golden (cookies will still appear soft in center). Cool on pan about 3 minutes or until set up enough to transfer to cooling racks.
Honey keeps these cookies moist and tender on the inside and lightly crispy around the edges.