In a medium-size bowl, stir together the flour, baking soda and salt. Set aside. These are our dry ingredients.
1
Cream together the softened butter, white sugar, brown sugar, orange zest and vanilla extract in a stand mixer or mixing bowl with hand mixer until light and fluffy.
2
Scrape the creamed butter off the side of the bowl. Add one egg and beat just until combined. Repeat with the second egg.
3
Add a spoonful or two of the flour mixture at a time and stir or beat on low speed until incorporated. Repeat until all the flour mixture is combined into the dough.
4
Stir in white chocolate chips and dried cranberries. Chill the cookie dough in the refrigerator for 30 minutes.
5
Heat oven to 375 degrees. On a parchment paper-lined baking sheet, form the dough into golf ball-size dough balls. The large size will keep the cookies extra soft.
6
Bake for nine minutes. Allow to cool on the baking sheet for a couple minutes and then move to a wire rack to cool completely. Store in an airtight container. Enjoy!
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