In a small bowl, soak dried cranberries in orange juice to soften, about 30 minutes. Preheat the oven to 170 degrees C.
In a large bowl cream together the butter and brown sugar until smooth. Beat in the egg. Combine the oats, flour, bicarb soda, baking powder and salt; stir into the creamed mixture. Drain cranberries and stir into the dough along with white chocolate making sure not to over-mix and make tough biscuits. Drop by rounded spoonfuls onto ungreased baking trays.
Bake for 10 to 12 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.