Chocolate Shots

1 cup butter, softened
1 cup powdered sugar
2 Tbls. Vanilla
1 ½ cups flour
½ tsp. Baking soda
1 cup rolled oats, not instant
3 bottles (1.75oz. each) chocolate sprinkles

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.
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.
Heat oven to 325 degrees. Cut dough into ¼-inch slices. Bake on greased baking sheet until lightly brown and slightly firm to the touch, about 20 minutes. Remove to cooling rack.