Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

Place the dried cranberries in a small bowl and cover with warm water. Let them sit while you prepare the rest of the ingredients.

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and salt. Set aside.

In a small bowl, combine the granulated sugar and orange zest. Rub together with your fingers until fragrant.

In the bowl of a stand mixer, add the butter, orange sugar mixture, and brown sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take about 2 minutes.

Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.

With the mixer off, add the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the oats.

Drain the dried cranberries and dry well with paper towels. Stir the dried cranberries and white chocolate chips into the dough.

Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2-inches apart.

Bake for 10 to 14 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.