In a mixer with a paddle attachment, cream together the slightly softened unsalted butter, cane sugar, and brown sugar until light and fluffy.

Mix in the eggs, orange extract, salt, and ground cinnamon.

In a separate bowl, combine the all-purpose flour and baking soda. Add the dry mixture to the wet ingredients, mixing until the dough comes together.

Fold in the old fashioned rolled oats, dried cranberries, white chocolate chips, and walnuts. Mix until the add-ins are evenly distributed throughout the dough.

Chill the dough in the refrigerator for a short while to make it easier to handle and prevent spreading.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Form the chilled dough into your desired size and shape of cookies. Place them on the prepared baking sheet, leaving some space between each cookie.

Bake the cookies for approximately 7 minutes. Keep an eye on them, and remove from the oven when the very outer edges have a slight brown color.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.