1 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup butter, melted and cooled slightly
2 cups rolled oats
1 cup chocolate, chopped
1 cup chopped fruit
1 cup chopped pecans
1 cup buttermilk
1 cup buttermilk
1 cup buttermilk
1 cup buttermilk
1 cup buttermilk
1 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets, line with parchment paper, or line with foil.
In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg, then stir in the vanilla and flour. Add the buttermilk, buttermilk, butter, and oats to the creamed mixture; mix just until combined. Stir in the chocolate and fruit. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until cookies are slightly toasted. Cool on baking sheet for 2 minutes before removing from baking sheets. Cool completely before cutting into squares.