Preparation

1. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
2. In a large bowl with an electric mixer, beat/cream the butter and sugar together on medium-high speed for 2-3 minutes. The mixture will become light and fluffy.
3. Add the orange zest, egg, vanilla and orange juice and mix on a low speed until combined.
4. Add the dry ingredients slowly, in increments, and mix together after each addition.
5. Add the white chocolate chips and mix thoroughly.
6. Carefully fold in the frozen (or fresh), chopped cranberries by hand.
7. Cover the dough and refrigerate for 30 minutes.
8. Preheat the oven to 375°F. Line baking sheets with parchment paper.
9. Using a medium cookie scoop, (about 1 1/2 tablespoons) drop dough onto prepared cookie sheets at least two inches apart.
10. Bake for 10 to 12 minutes. Allow cookies to cool on the sheet for about 3 minutes before removing them to a wire rack to cool completely.

Serving

Best served warm and delicious! Allow to cool for 5-10 minutes.