Preheat the oven to 350°F (175°C).

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

Beat in the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

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

Gradually mix the flour mixture into the butter mixture until just combined.

Fold in the dried cranberries, orange zest, and white chocolate chips if using.

Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.

Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers look soft.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.