1 c. butter (butter is better)
1 c. powdered sugar
2 tsp. vanilla flavoring
1 1/2 c. sifted flour
1/2 tsp. baking soda
1 c. rolled oats, uncooked
2 bottles chocolate shot (1/2 c.)

Cream butter and sugar together until fluffy. Add vanilla, flour sifted with baking soda and rolled oats. Mix thoroughly. Chill dough in refrigerator about a half hour. Shape into rolls 1 1/2 inches in diameter. Roll each roll in the chocolate shot. Slice about 3/8 inches thick and place on an ungreased cookie sheet. Bake in 325 degree oven until lightly tanned (about 20 to 25 minutes).