1/2 teaspoon white sugar
1/2 teaspoon vegetable oil
1 cup buttermilk
1 1/2 cups rolled oats
1 cup cooked water chestnuts
1 cup chopped pecans
1 (18 ounce) can honey-roasted almonds
2 tablespoons butter, room temperature
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, mix the sugar, oil, brown sugar, oats, water chestnuts, pecans, honey and cider. Mix well and shape into 1-inch balls. Roll in butter. Place on cookie sheets.
Bake for 20 to 30 minutes in the preheated oven, or until a toothpick inserted into center comes out clean. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.