3/4 cup unsalted butter, room temperature 3/4 cup sugar 2 tablespoons milk 1 large egg 1 teaspoon vanilla extract 2 1/2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup uncooked quick oats Buttercream frosting for decorating sprinkles (optional)
Preheat oven to 375 degrees.
Cream butter and sugar together in a large mixing bowl. Blend in milk, egg and vanilla. Sift in flour, baking powder and salt; mix well. Stir in oats.
Roll out one-third of dough 1/4-inch thick. Cut out with floured cookie cutters and place shapes on an ungreased cookie sheet.
Bake for about 15 minutes, or until very light brown on the bottom. (Cookies should not be brown on the top or edges.) Repeat with remaining dough. Ice with with buttercream frosting and decorate with candy sprinkles if desired.