Preheat oven to 350 degrees F (180 degrees C).
Place parchment paper on the baking sheets.
With a Kitchen Aid Mixer, cream together the butter, brown sugar, white sugar, vanilla, and orange zest until smooth.
Add the egg. Be sure to scrap the sides of the bowls down with a spatula.
In a large bowl mix together the flour, baking soda, cinnamon, and salt
Slowly add the flour mixture to the creamy mixture.
Mix in the white chocolate chips, cranberries, and walnuts.
Place plastic wrap over the bowl and place in the refrigerator. Allow the dough to chill the dough for approximately 1 hour and no more than 2 hours. By chilling your dough, it will help your cookies not to spread from the butter in the cookies being too warm.
Drop cookie dough by a heaping teaspoon onto prepared baking sheets. Note: I like using the small cookie scoop to have the cookies all the same size.
Bake 10-12 or until set and the edges are slightly golden brown.
Wait one minute then remove from pans to wire racks to allow the cookies cool.