Step 1

Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Combine the flour, baking soda and salt in a medium bowl; set aside. In another medium bowl, combine the oats, dried cranberries and orange zest.

Step 2

Combine the butter and both sugars in a large bowl and beat with a mixer on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until fully incorporated. Add the oat mixture and mix to combine.

Step 3

Drop tablespoonfuls of dough onto the baking sheets, about 2 inches apart. Bake until the cookies are golden brown around the edges, rotating the pans halfway through, 14 to 16 minutes. Let the cookies cool for 5 minutes on the pans, then remove to a rack to cool completely.

Step 4

Put the white chocolate in a medium microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring, until melted. Drizzle over the cookies. Refrigerate until set, about 5 minutes.