Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  unsalted butter -- softened
  1                cup  confectioners' sugar
  2        tablespoons  vanilla extract
  1 1/2           cups  all-purpose flour
     1/2    tablespoon  baking soda
  1                cup  rolled oats -- not instant
  3            bottles  chocolate sprinkles
                        - 1.75 oz each

Preparation:

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

Nutritional Information:

898 Calories (kcal); 64g Total Fat; (64% calories from fat); 11g Protein; 68g Carbohydrate; 165mg Cholesterol; 640mg Sodium