Chocolate Shot Cookies
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l cup butter (2 sticks)
l cup powdered sugar
l cup old fashioned rolled oats (not quick cook)
l-l/2 cups flour
1/2 teaspoon baking soda
2 teaspoons vanilla
2 l-l/2 oz bottles of chocolate shot sprinkles
Cream butter and sugar, add rolled oats, then add flour,
baking soda, and vanilla.
Mix well. Then divide into three parts. Roll each part into roll.
Set on waxed paper.
Working with one roll at a time, sprinkle the chocolate shot on the waxed paper and roll to coat sides. Set coated rolls on tray and refrigerate short time to firm up making slicing easier. May refrigerate overnight if desired.
Remove from refrigerator, slice and bake on ungreased Teflon cookie sheet, or lightly greased plain metal cookie sheet. Bake 325 degrees 10 - 12 minutes until slightly browned on bottom.