Main Ingredient: Chocolate

Ingredients :

1 c Unsalted butter; softened
1 c Confectioners sugar
2 tb Vanilla extract
1 1/2 c All-purpose flour
1/2 ts Baking soda
1 c Rolled oats; not instant
3 Bottles chocolate sprinkles

Cooking Instructions :

-1.75 oz each First place winner in the Chicago Tribune s 1996 Annual Holiday Cookie Contest. Kimberly H. McGuire of Oak Park,
Illinois entered her grandmother s chocolate shot cookie recipe. 1. 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. 2. 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. 3. Heat oven to 325 F. 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. Source: Chicago
Tribune, December 4, 1996. -----