Line 2 sheet pans with parchment paper or silicone baking mats.
In a medium bowl, whisk together flour, baking soda, salt, orange zest and cinnamon. Set aside for later.
1 ½ Cup All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Ground Cinnamon, 1 tablespoon Orange zest, ½ teaspoon Salt
Using a stand mixer with the paddle attachment, begin mixing vegetable shorting, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. Note: a hand mixer may also be used.
1 Cup Vegetable Shortening, 1 Cup Granulated Sugar, ½ Cup Light Brown Sugar
Add orange juice and egg to the mixing bowl. Mix on medium speed until combined. Scrape down sides of bowl as needed.
1 tablespoon Orange juice, 1 Large Egg
Add the flour mixture and mix on low speed until combined.
Add oatmeal and mix on low speed until combined.
2 ½ Cups Oatmeal
Stir in chocolate chips by hand.
1 Cup Chocolate Chips
Wrap dough and place in refrigerator for approximately 30 minutes or until chilled.
Preheat oven to 350℉ (180℃)
Prepare 2 baking sheets by lining with parchment paper or a Silpat.
Scoop balls of dough using a cookie scoop or spoon (approximately 1 ½ tablespoons per cookie).
Place the dough prepared sheet pans, leaving approximately 2 inches of space between each cookie.
Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.