Blueberry Crumble Cookies

Preheat oven to 350 F.

For the cookies:

In the bowl of your stand mixer combine softened butter and sugars and beat until light and fluffy. Add eggs, one at a time, mixing thoroughly in between. Add vanilla and mix. Stop mixer and add flour, oats, baking powder, cinnamon and salt. Turn mixer on low and mix until everything is combined. Using a spoon, gently mix in blueberries.

For the crumble topping:

In a bowl combine flour, brown sugar, cinnamon and oats. Add small butter pieces and mix (or knead with clean fingers) until small pea sized clumps form.

Scoop out 1 inch dough balls and place on a parchment paper lined cookie sheet 2 inches apart. Gently press dough balls down to create a slightly flattened top. Sprinkle 1 teaspoon of crumble topping on each top.

Bake at 350 F for 14-16 minutes. Remove pan from oven and set on a wire rack. Allow cookies to cool completely before removing from pan. Use a thin metal spatula to remove the cookies, as sometimes the blueberry juices will stick to the paper.