Combine 2 cups oats with baking soda, baking powder, salt, cinnamon and cocoa powder in a food processor and process until finely ground. Combine butter, sugar and brown sugar in a mixer and mix on high until fluffy. Add eggs one at a time mixing to incorporate, then slowly add ground oat mixture and whole wheat flour. Add remaining 3 cups oats and chocolate chips, mixing just to combine. Cover batter and refrigerate until chilled, at least 1 hour but preferably overnight.
Preheat oven to 375 degrees F. Spoon heaping teaspoons of batter onto baking sheets lined with a silicone liner or parchment paper. Bake for 13 minutes. Let cool before handling. Cookies are best stored in the freezer.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/06/double-chocolate-oatmeal-cookies/