In a small measure, pour a ⅛ cup of hot water over the dried cranberries. Set aside.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, cream together the butter, and brown sugar. Add the eggs, one at a time, mixing after each. Add the vanilla.
In another bowl combine the tapioca starch, cassava, baking soda, cinnamon, and salt (only if using unsalted butter). Add the flours to the creamed mixture and mix in. Using low speed on the mixer, stir in the oats, chocolate chips, nuts, and raisins. Drain the water from the cranberries and mix into the cookie dough.
Cover and chill for 2 hours or overnight.
When ready to bake, preheat the oven to 350 degrees.
Line a stone baking sheet or a cookie sheet with parchment paper. Use a large scoop or scoop by heaping tablespoons to form 1 ½ inch balls of cookie dough, placing the cookies 2 ½ -3 inches apart on the sheet.
Bake one tray at a time in the middle of the oven for 11-14 minutes until the cookies are slightly browned but still soft in the center. Flatten a little part way through baking, if a crispier cookie is desired.
Let the cookies cool on the tray for 2 ½ -3 minutes before carefully removing to a wire rack to finish cooling. They will fall apart if you try to remove them too soon!
Store in an airtight container for up to 3 days for best taste and texture.
