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1. Preheat oven to 350 degrees F. In a large bowl combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Add egg and vanilla; beat well. Beat in bananas, baking soda, and salt.
2. Add all-purpose flour, whole wheat flour, and wheat germ to banana mixture, beating just until combined. Stir in oats and dried cherries. Using a 1/4-cup measuring cup, drop mounds about 4 inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch circle.
3. Bake for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Serve within 24 hours. Freeze for longer storage.