Shelly's Recipe

CHOCOLATE SHOTS

Category: Cookies

1 cup Unsalted butter; softened
1 cup Confectioners sugar
2 tablespoons Vanilla extract
1½ cup All-purpose flour
½ teaspoon Baking soda
1 cup Rolled oats; not instant
3 Bottles chocolate sprinkles 1.75 oz each

Beat butter in large bowl of electric mixer at high speed until creamy, about 1 minute. Add sugar and vanilla; beat until light and fluffy, about 2 minutes. Grandually beat in flour and baking soda until smooth. Stir in oats. Refrigerate dough in mixer bowl 10 minutes for easier handling.

Remove dough from refrigerator. Divide dough into 2 to 3 equal pieces. Roll each piece into a log about 1 1/2 inches in diameter. Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly. Wrap logs in plastic wrap and refrigerate overnight.

Heat oven to 325. Cut dough into 1/4-inch slices. Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes. Remove to cooling rack.