Coffee Oatmeal Teacakes

Coffee Oatmeal Teacakes

Easy, Yummy, and this recipe makes about 6 dozen tender cookies.
For the espresso, I used Big Bend Chocolate Orange Coffee which I purchased at Wiseman House Chocolates in Hico. If you do not have an espresso machine, make double strength coffee.  Use 2 Tablespoons of coffee for every cup. I know there are those of you who use 1/2 tablespoon of coffee for every cup, you still need to use 2 Tablespoons of coffee for every cup in this recipe. 
Preheat oven to 350 degrees.

2 cups of Flour
1 teaspoon of Baking Soda
1 teaspoon of Ground Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon of salt
1/2 cup of Margarine, softened
1 cup of Brown Sugar
2 Eggs
1/3 cup of cold Espresso
1/4 cup of Milk
1 cup of Old Fashioned Oatmeal

Sift together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set Aside.
Cream together margarine and brown sugar in bowl until light and fluffy, using an electric mixer at medium speed.  Add eggs, one at a time, beating well after each addition.
Add dry ingredients alternately with coffee and milk to creamed mixture, beating well after each addition. Use an electric mixer on low speed.  Stir in oatmeal.  Refrigerate for 2 hours or until dough becomes stiff.
Shape into 1" balls and roll in sugar. Place about 2" apart, on a greased baking sheet.  Bake at 350 degrees for 8 to 10 minutes or until lightly browned.  Remove from baking sheets to cookie racks and let cool.
You can purchase Big Bend Coffee at http://www.wisemanhousechocolates.com/ or http://www.bigbendcoffee.com/.

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