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
- (1-3/4 oz ea)
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.
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 1-1/2" 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 F. Cut dough into 1/4" slices. Bake on greased
baking sheet until lightly browned and slightly firm to the
touch, about 20 minutes. Remove to cooling rack.
