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.
Nutritional values are approximate and are based on 1 cookie - recipe makes about 36 cookies. Use within 4 days.