1/2 cup unsalted butter, room temperature
1/2 cup granulate sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1/2 tsp pure vanilla extract
1/2 cup all-purpose flour
1/4 cup toasted wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp fine sea salt
1 1/2 cups old-fashioned oats
1/2 cup chopped pistachios
1/2 cup dried cherries, chopped
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and brown sugar and mix until creamy.
Add egg and vanilla and mix until combined.
In a separate bowl, wish together flour, wheat germ, baking soda, baking powder, cinnamon, and salt. Gradually add dry mixture to mixing bowl.
Add oats, pistachios, and cherries to mixing bowl and mix until distributed evenly.
Scoop dough using ice cream scooper (or tablespoons) and place balls of dough 2 inches apart on parchment lined baking sheet.
Bake for 13-15 minutes until cookies are lightly golden in color. They should still be a little soft in the middle, they will firm up as they cool. Let cool on baking sheet for 3 minutes before transferring to wire racks to cool completely.