Chocolate Chunk Spent Grain and Coconut Cookies

1 cup unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour 
1 1/8 cups spent grain
1 1/8 cups old-fashioned oats
1 1/2 cups unsweetened coconut flakes
12 ounces dark chocolate, chopped
3/4 cup almonds with skins (4 oz), toasted, cooled
3/4 cup dried cherries, chopped

Directions:

1. Preheat oven to 375∞F.

2. Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, cherries, and almonds. Depending on how damp your grain is, you may need an extra tablespoon or two of flour.

3. Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 10 to 15 minutes total.

4. Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely.