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.  Gradually beat in flour and baking soda until smooth.  Stir
     in oats.  Refrigerate dough in mixer bowl for 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 325F.  Cut dough into 1/4 inch slices.  Bake on a greased
     baking sheet until lightly browned and slightly firm to the touch.