Cream softened butter, peanut butter and sugars together in a large mixing bowl.
Add eggs, one at a time, mixing until completely combined.
Beat in the vanilla extract.
In a large bowl, combine oats, flours, wheat germ, cinnamon, baking soda, and salt. Whisk until completely combined. Stir into wet ingredients.
Stir in cranberries and almonds.
Chill dough for one hour.
Preheat the oven to 350F.
Line cookie sheets with parchment paper and scoop out cookie dough using a cookie scoop and place 1-inch apart on the cookie sheet.
Flatten cookies slightly or form into discs. (The cookies will not flatten on their own while baking.)
Bake for 10 minutes. Let cool for several minutes on the cookie sheet before removing to a cooling rack.
Store in an airtight container for up to 1 week.