n the bowl of a stand mixer, cream together the butter, sugar, orange juice, and vanilla. Cream for 2 minutes until fluffy and pale yellow in color.
Add the eggs one at a time beating well after each addition. Beat in the orange zest.
In a separate bowl, sift together the flour, baking soda and salt. With the mixer on low speed gradually add the dry ingredients. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.
Mix-in the white chocolate chips and cranberries by hand. Cover and chill for at least 1 hour or overnight.
To bake, preheat the oven to 375°F. Line 2 cookie sheets with parchment or a silpat.
Divide the dough using a 2 oz ice cream scoop, leaving 3-inches apart to allow for spreading. (A regular size ice cream scoop is 4 oz)
Bake for 14-16 minutes or until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
Store tightly sealed at room temperature.