In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, whisk together the oats, both flours, wheat germ, cinnamon, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the dried cranberries and slivered almonds.

Cover the dough and chill for 1 hour.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop portions of Cranberry Almond Breakfast Cookies dough onto the prepared baking sheets, spacing them about 1 inch apart.

Gently flatten each cookie into a thick disc since they will not spread much during baking.

Bake for 10 minutes or until the edges are lightly golden.

Let the cookies cool for several minutes on the baking sheet before transferring them to a wire rack.