CHOCOLATE SHOT COOKIES

1 cup butter, softened
1 cup confectioner's sugar
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1 cup rolled oats
3 bottles (1.75 oz each) chocolate sprinkles

Beat butter until creamy. Add sugar and vanilla; beat. Gradually beat in flour and baking soda until smooth. Stir in oats. Refrigerate dough 10 minutes for easier handling.

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

TO BAKE:
Preheat oven to 325 degrees F. Grease cookie sheets.

Cut dough into 1/4 inch slices. Place on prepared cookie sheets.

Bake in preheated oven for 20 minutes.

Makes 24
Source: Chicago Tribune