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Preheat your oven to 375 degrees F (190 C) and position the oven rack in the center of the oven.
In the bowl of a stand mixer, or a large bowl with a hand mixer, cream together the butter and brown sugar on medium-high speed until light and fluffy- about 3 minutes. With the mixer still running add in the eggs, vanilla, and orange zest. Mix for just about 10 seconds then stop and scrape down the sides of the bowl. Mix again just until incorporated.
Add the baking soda, baking powder, salt, and cinnamon to the mixing bowl. Mix until evenly distributed. Add the flour to the mixing bowl and mix on low speed just until absorbed. Do not over-mix.
Fold in the rolled oats, chocolate chips, and dried cranberries with a rubber spatula. It will be a fairly thick dough and I sometimes find that clean hands work best to finish mixing. This helps to avoid over-mixing.
Use a large scoop (I use a 1.5 oz, 3TBSP scoop) to scoop rounded mounds of dough onto baking sheets, no more than 8 cookies per sheet. If desired, add more white chocolate chips and cranberries to each dough mound for a more visually appealing cookie. Gently press down each dough mound just slightly. You want to keep them fairly thick so that they do not come out completely flat.
Bake, 1 cookie sheet at a time, at 375 F (190 C) for 9-12 minutes or until the edges are set and the cookies still look slightly under baked in the middle. Allow to cool on the cookie sheets for 5 minutes before moving to a cooling rack.
After completely cooled, store in an airtight container at room temperature for 3-4 days.