Cream the butter, sugars, and orange zest in a stand mixer until frothy. Mix in the vanilla extract and eggs. In a medium mixing basin, combine the flour, baking powder, and baking soda. Mix in the butter mixture. Fold in the craisins, white chocolate chips, and cereal.
Scoop the dough into balls and set them on a baking sheet coated with wax paper. Allow at least 2 hours to freeze.
Frozen dough balls can be stored in a freezer weight ziplock bag in the freezer.
When ready to bake, bake the required number of dough balls on a baking sheet coated with parchment paper until golden.

If you don’t have or don’t like Craisins, try another dried fruit like raisins, cherries, or currants instead.
You can use another crunchy cereal for the crispy rice cereal, such as corn flakes, Chex, or Wheaties.
Substitute potato chips for the crispy rice cereal for a sweet-salty combination. There is no need to crush the chips. Simply add them to the mixer along with the cereal. As the dough comes together, the chips will crumble.
Although white chocolate chips can be substituted for chopped white chocolate, they do not melt into the dough. Pumpkin White Chocolate Chip Cookies are cookies designed to melt white chocolate chips as little as possible.
If you enjoy nuts in your baked goods, you can add up to 1 cup chopped or slivered nuts.
Before baking, these cookies are frozen to maintain them thick and rounded and to allow the flavors to develop. You can bake them instead of freezing them. They will only spread little, but the flavor will be different if the dough is not frozen. In addition, the baking time will be reduced to 12-14 minutes.
Though I enjoy them large (4 tablespoons of dough), they can be made smaller and crunchier. Smaller cookies lose their chewiness very quickly. The baking time will be reduced to roughly 10 minutes if you make them smaller.