Preheat your oven to 375 degrees F and line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt and oats. Set aside.
In the bowl of your stand mixer, with paddle attachment fixed, add the butter, sugar and honey. Mix on medium-high speed for 2-3 minutes. Add the vanilla extract and mix again. With the mixer running on low speed, add each egg, one at a time until incorporated. Scrape down the sides of the bowl. With the mixer running on low speed, add the flour mixture gradually until all has been added. Continue mixing until the dough just comes together. Do not over mix. Fold in the chocolate chunks and dried fig pieces.
Using a tablespoon-sized cookie scoop, drop the dough on the prepared baking sheets, spacing them 2-inches apart. Bake the cookies for 10-11 minutes or until brown and crispy. The cookies will brown significantly. Don't let this scare you.
Remove from the oven and let cool on the baking sheet before transferring them to a wire rack to cool the rest of the way.
Store the cookies in an airtight container for 2-3 days. Enjoy!