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1 cup butter, softened
1 cup powdered sugar
2 Tablespoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup rolled oats, not instant
3 bottles (1.75 ounces each) chocolate sprinkles
Beat butter in large bowl with an 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 mixing 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 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 1/4 inch slices. Bake on greased baking sheet until lightly browned and slightly firm to the touch, about 20 minutes. Remove to cooling rack.