Preheat oven to 400°. Oil two large baking sheets.

In a large bowl, mix together the first seven ingredients and the dried cherries.

In another bowl combine the safflower oil, apple juice, maple syrup, vanilla and barley malt.

Mix together with the dry ingredients.

Drop batter by heaping tablespoons, about two inches apart, on the baking sheets.

Press each cookie with moistened fingers or a spoon to flatten.

Bake 17 to 20 minutes until the cookies are golden brown on the bottom.

Transfer cookies to a rack to cool.