Chocolate Shots

Directions

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 1½ 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℉ (160℃).

Cut dough into ¼ inch slices. Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes.

Remove to cooling rack.