cup Unsalted butter -- softened
cup Confectioners' sugar
tablespoons Vanilla extract
cups All-purpose flour
tablespoon Baking soda
cup Rolled oats -- not instant
Chocolate sprinkles 1.75 oz each
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. Gradually 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 ½ 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℉. 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.