Cream butter and sugar until smooth and light. Add eggs one at a time and mix well. Stir in buttermilk.
In a separate bowl whisk together flour, baking soda, baking powder, salt and cinnamon. Add in batches to wet ingredients. Blend in oats, then add remaining ingredients.
Drop from heaping tablespoon two inches apart on ungreased cookie sheet (use parchment paper if desired).
Bake for 8 minutes or until just golden.
Notes
Layer cookies into a container with a tight fitting lid, layering wax paper or parchment paper between layers to prevent sticking.