In a KitchenAid with beater attachment, or a large bowl with a hand mixer, cream the butter on medium speed for one minute. Add the brown sugar and the cane sugar to the bowl and continue to beat on medium for 2 to 3 minutes, scrapping down the batter in the bowl as needed. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat to combine.
Stir together in a medium bowl the dry ingredients: the gluten free flour, tapioca starch, xanthan gum (if using), salt and baking soda. Add the dry ingredients to the mixing bowl, blending on medium for 2 to 3 minutes. Remove the bowl from the stand mixer and stir in the chocolate chips, nuts and cranberries by hand, or stir in on low speed on the mixer.
Refrigerate covered for 3 or 4 hours to chill, or overnight. Scoop with a number 20 scoop (for large cookies) onto a parchment lined cookie sheet or stone pan, 6 cookies per pan. Note: a well seasoned stone pan does not need parchment lining. Lightly press the cookie down with a glass or lightly with the palm of your hand for a thinner cookie. If you like a bit thicker cookie, do not press down. If you do not have a cookie scoop, simply make a 2 tablespoon equivalent ball of cookie dough.
Bake in a 350 degree oven on the center rack for 10-13 minutes. Cookies will still be soft, but lightly brown. Let cookies sit on the cookie sheet for 2 minutes before removing to a wire rack to cool. These are best when warm or eaten the same day. When I make this batch I often will refrigerate or freeze excess dough to use at another time (since the cookies are best when warm or the day baked). I made these thin for the ice cream sandwiches and they worked perfectly!
