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Preheat oven to 350F (175C).
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1.
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Use parchment paper or a silpat* to line several standard baking sheets and set aside.
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In a bowl, sift together the flours, baking powder, baking soda and salt.
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Set aside.
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2.In another bowl combine the oats, pecans, walnuts, Raisin Bran, coconut, dried cherries and chocolate.
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In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed.
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Slowly add the egg and vanilla, and beat until incorporated.
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3.
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Gently sift, or with the mixer down to low, add the flour mixture to the bowl.
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Stir until just combined.
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Finally incorporate the oats, nuts, fruit and chocolate.
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Do not overmix.
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4.
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Roll these portions lightly between your hands in about 1/4 cup portions, then place on each baking sheet, spaced evenly.
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You can make them small, but adjust your baking time a few minutes less.
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Wet your hands and lightly press the dough to a 1-inch thickness.
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sprinkle with sea salt as you put into the oven.
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Bake the cookies, two trays at a time, in a preheated oven for 12 minutes.
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Rotate the trays top to bottom and back to front and bake for another 5 minutes or until the cookies are uniformly golden, but still wet in the middle.
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They should appear slightly undercooked.
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5.
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Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.
