The prepared dough keeps well, covered, in the refrigerator. Let it sit at room temperature for about 20 minutes, and then scoop and bake.
Preheat the oven to 350°. Line 2 (17- x 13-inch) rimmed baking sheets with parchment paper. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl, and set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until smooth and fluffy. Add egg, vanilla, and orange zest, and beat until blended. Add the flour mixture and oats, and stir until blended. Stir in chocolate chunks, 1/2 cup of the milk chocolate chips, 1/2 cup of the white chocolate chips, and the cranberries. Drop batter by rounded Tbsp. onto prepared baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes or until the edges are lightly browned. Cool on baking sheets for 5 minutes, then transfer cookies to a rack, and cool completely. In separate small bowls, microwave remaining 1/2 cup milk chocolate chips and 1/2 cup white chocolate chips at HIGH power for 1 minute, stirring after 30 seconds. Using a small spoon, drizzle the melted chocolate over cookies. Let stand until the chocolate sets, about 1 hour.
Around the Table by Martina McBride