Step 1

Mix together the flour, baking powder, baking soda, sea salt, and oats in a medium bowl until well-combined. Set aside.

Step 2

Beat the butter, granulated sugar, brown sugar, orange zest, and vanilla together until light and fluffy - about 3 - 5 minutes on a stand mixer.

Step 3

Add the egg to the butter mixture and beat for about an additional 2 - 3 minutes.

Step 4

Pour the flour and oat mixture in with the butter mixture and stir until just combined.

Step 5

Fold in the cranberries.

Step 6

Cover the dough and chill for about 30 minutes, up to overnight.

Step 7

Line two baking sheets with silicon baking mats or parchment paper. Preheat the oven to 350°F.

Step 8

Portion out the dough into balls roughly 1 1/2 - 2 tablespoons big. (If you chill overnight, you will need to allow the dough to rest at room temperature for about 5 - 10 minutes after portioning them out.) Place them on your baking sheets.

Step 9

Bake for about 12 - 15 minutes, or until the edges are a light golden brown.

Step 10

Allow the cookies to rest on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.

Step 11

Once cooled, melt your white chocolate and drizzle over the cookies.