Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and beat until well combined.

Grind the oats in a blender or food processor until powdered. Add to the butter-sugar mixture along with the flour, baking soda, salt, cinnamon, and orange zest, stirring to combine. Fold in the chocolate chips.

Scoop the dough into rounded tablespoons and place 2 inches apart on the prepared baking sheets.

Bake until set, 8 to 10 minutes. Cool on a rack.

Make Ahead: Layer the cookies in an airtight container and store at room temperature for up to 1 week or in the freezer for up to 1 month.