In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, with vanilla & orange extracts. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded tablespoons onto ungreased cookie sheets & flatten with fingers.
Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.