Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Fold in the dried cranberries, orange zest, and white chocolate chips until evenly distributed.

Scoop out tablespoon-sized portions of dough and place them on prepared baking sheets lined with parchment paper, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.