My Uncle Byron's Oatmeal Cookies (Gluten-Free, of course!)

I made a quadruple batch of my Uncle Byron's Oatmeal Cookies this evening. A single batch doesn't last the night and a double batch *may* last a full day or two at the most. I only recently "converted" this recipe from a wheat-based recipe to a Gluten-Free version. As always, I am using McCann's Quick Cooking Irish Oatmeal. (http://www.mccanns.ie/p_QuickCook.html) I found it for $2.99 a box at Trader Joe's (http://www.traderjoes.com/index.html) which is an awesome price (some stores around here charge $6 or more for the same box). I use Craisins in place of the raisins (as I am allergic to raisins). I also only add half of the amount of Craisins as it calls for and substitute the other half with chocolate chips. So instead of a 1/2 cup of Craisins and then another 1/2 cup of chocolate chip cookies (for a single batch), I use a 1/4 cup Craisins and a 1/4 cup chocolate chip cookies. I have found that by using this ratio the cookies are not too tart due to too many Craisins and not too sweet due to too many chocolate chips. Yes, I am a chocoholic, but too many chocolate chips in these cookies is just too much chocolate. This time, I added one teaspoon of nutmeg (for the quadruple batch). For the flour, I did 2 cups tapioca starch, 1 cup brown rice flour, 3/4 cup white rice flour, and 1/4 cup rice bran. I really like how the cookies turned out this time. They taste really yummy and I can't keep them on the rack very long. These cookies are so yummy that whenever I make them friends of friends are now begging for "more cookies, pretty please!" I have never liked oatmeal cookies...except for my Uncle Bryon's recipe because they are THE BEST!!!