Directions:

1. Preheat oven to 350°F or 325°F for a convection oven.
2. Line
2 baking sheets with parchment paper.
3. Using an electric mixer on low speed, mix the butter, brown sugar, and sugar in a mixing bowl, until the butter starts to incorporate the sugar. Increase the speed to high to cream the butter and sugar together – approximately 3 minutes. Stop the mixer and scrape down sides of bowl with a rubber spatula. Return the mixer to high speed until the mixture is lighter in color and a little fluffy – approximately 2 more minutes. Add the vanilla extract and eggs and mix on low speed until blended.
4. In a small bowl, combine the flour, salt, and baking soda together. Add the flour mixture, oats, coconut, cherries, Heath Bar®, and chocolate chips to the butter mixture and mix on low speed to combine – approximately 2 minutes. Scrape down the sides of bowl. Mix again to finish combining all the ingredients.
5. Place golf ball-sized scoops of batter an inch apart from each other on the lined baking sheets. Slightly flatten the cookie balls to 1⁄2 inch thick.
6. Bake until lightly browned on the edges – approximately12 minutes for soft cookies or up to 18 minutes for crisp cookies. Cool for 1 minute then remove from baking sheets. Serve warm or cooled to room temperature.