In a medium-size bowl, stir together the flour, baking soda and salt. Set aside. These are our dry ingredients.
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.
Scrape the creamed butter off the side of the bowl. Add one egg and beat just until combined. Repeat with the second egg.
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.
Stir in white chocolate chips and dried cranberries. Chill the cookie dough in the refrigerator for 30 minutes.
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.
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!