Chocolate Shots

Buttery oat shortbread dough rolled into logs, coated in chocolate sprinkles, chilled overnight, and sliced into thin rounds. These make-ahead icebox cookies look festive and taste like a tender, vanilla-scented oatmeal shortbread with a chocolate-crunchy rim.

Two tablespoons of vanilla extract is not a typo. That generous amount gives these cookies an intense, almost bakery-like vanilla fragrance that pairs with the subtle oat flavor and chocolate sprinkles.

Chilling the dough overnight does two things: it firms the logs enough to slice cleanly into thin rounds, and it lets the oats hydrate and soften so they blend seamlessly into the cookie rather than sticking out as chewy bits.

Slicing a quarter-inch thick is important. Too thick and the centers stay soft and doughy at 20 minutes. Too thin and they overbake into hard, dry wafers before the edges brown.

Kitchen Tips

• Roll the logs in sprinkles immediately after shaping, while the dough is still slightly tacky. Cold dough won’t grab the sprinkles.
• Use a sharp knife for slicing. A dull blade crushes the logs and knocks off the sprinkle coating.
• Space the slices about an inch apart. These don’t spread much, so you can fit plenty on one sheet.
• Bake until just lightly browned and slightly firm. They crisp up further as they cool on the rack.

Variations

• Rainbow version: Use rainbow jimmies instead of chocolate sprinkles for a more colorful cookie that’s great for birthdays or holidays.
• Cocoa dough: Add two tablespoons of cocoa powder to the flour for a double-chocolate cookie with an even richer chocolate flavor.