In a small pan over medium-high heat, toast wheat germ until lightly browned and fragrant; cool.
Preheat oven to 350F. In a large bowl, stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt. Set aside.
Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes (you can do this by hand!). Mix in eggs one at a time, and add vanilla. Reduce speed to low. Add the dry mixture; mix until just combined. Mix in apricots and almonds.
Drop balls of dough, about 1-1/2″ in diameter onto parchment paper lined baking sheets, about 2″ apart. Flatten each cookie ball slightly.
Bake until golden and just set, about 14 minutes. Let cool on sheets on racks for 5 minutes before removing cookies from sheets (they will be very soft). Transfer cookies to wire racks to cool completely.