Swedish Chocolate Balls I

Cream together the butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, then add the vanilla and strong cold coffee, mixing until well combined.

In a separate bowl, sift together the cocoa and quick-cooking oats to combine evenly.

Fold the cocoa-oat mixture into the wet ingredients until the dough comes together and no dry streaks remain.

Refrigerate the dough for 10 minutes to make it easier to shape.

Roll the dough into 1-inch balls using your hands, placing them on parchment-lined baking sheets.

Bake at 350°F for 12-15 minutes until the balls are set but still slightly soft in the center.

Cool the chocolate balls on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.