Stir together flour through salt together in a medium bowl.

Using an electric mixer, blend butter or coconut oil with sugar at medium speed for several minutes, or until completed blended

Lower speed of mixer to low and add in maple syrup, egg, egg yolk and vanilla extract and blend for a few minutes.

Once blended add in flour mixture, slowly. Once flour is incorporated into the sugar mixture, add in oats.

Once oats are incorporated add in chocolate chips, cherries, pumpkin seeds and almonds. Mix for only a minute. You do not want to over blend.

Place the mixing bowl with dough in the refrigerator for a minimum of 20 minutes. This will stop the cookies from spreading too much while baking.

Meanwhile, place racks in upper and lower thirds of the oven; preheat to 350°F.

Line 2 rimmed baking sheets with parchment paper.

Drop tablespoon size balls of dough onto prepared sheets, spacing about 2” in between each cookie.

Place one cookie sheet on the upper oven rack and the second cookie sheet on the lower rack.

Bake cookies for 8 minutes, then transfer the cookie sheet from upper rack to lower and lower to upper.

Bake cookies for an additional 8 minutes.

Remove from the oven and let cool to set.

Cool completely on a wire rack

Enjoy!