Combine eggs and vanilla and add slowly to butter mixture. Scrape bowl.
Combine flour, baking soda, salt, and spices. Add to wet ingredients and mix to combine, scraping bowl.
Mix in oats followed by cherries, hazelnuts, chocolate, candy ginger, and coconut flakes. Mix to combine.
Chill dough for at least 45 minutes. Place 2 tablespoon-size balls of cookie dough onto a cookie tray lined with parchment. Tap the tops to flatten, but don’t press down. Place 3−4 grains of maldon salt on top of the cookie dough.
Bake for 8 minutes, turn tray, then bake for 6−8 more minutes—until golden on the edges but still slightly soft in the middle.