Mom's Shot Cookies

1 cup butter
1 cup powdered sugar
2 teaspoons vanilla
1-1/2 cups flour
1 cup quick-cooking rolled oats
2 (3.5-ounce) containers decorating sprinkles

Beat butter and sugar until light and fluffy. Add vanilla and blend well. Mix in flour only until it is all incorporated into the creamed mixture. Stir in oats. Shape dough into two logs, each about 1-1/2 inches in diameter. Pour sprinkles from one jar onto a piece of waxed paper large enough to roll up one log of dough. Roll log in the sprinkles, pressing the sprinkles lightly into the dough and covering the logs completely. Wrap the log with the waxed paper and refrigerate. Repeat the same process with the second log of dough. Chill the logs at least three hours or overnight.

When ready to bake, preheat oven to 325°F. Using a sharp knife, slice 1/4-inch-thick rounds from the logs. Place the cookie slices on ungreased baking sheets. Bake for about 20 minutes at 325 degrees.