In the bowl of your stand mixer, add the softened butter and both sugars. To get the soft textures of these cookies, you'll want to cream the butter and sugar together until smooth. You don't want to see the sugar grains anymore. This step can take 5-10 minutes, but it's worth it for the texture of these cookies.

Add eggs, one at a time; then add your vanilla and orange zest. Continue mixing until combined well.

In a separate bowl, combine both flours, baking soda, baking powder and salt. Whisk these together so that the baking soda and baking powder are incorporated and evenly distributed. Nobody likes a bite of baking soda.

Slowly add the dry ingredients into the wet ingredients. Mix it all together until you no longer see dry sections of flour. Then add in your sourdough starter. Allow it to mix well until the sourdough starter can't be seen. Don't worry if it seems a bit thin. The fresh milled flour will continue to absorb some moisture as it ferments.

Next, fold in the white chocolate chips and cranberry raisins.

To ferment your cookie dough, you'll want to cover it and allow it to set on the counter for 1-6 hours. You can also leave it in the fridge overnight.

Preheat your oven to 350 degrees. With a large cookie scoop, scoop the dough onto a parchment lined baking sheet. Bake each batch of cookies until golden brown. They're ready to come out of the oven when the center no longer jiggles. Mine take about 12 minutes each in a convection oven, but traditional ovens may take a little longer.