Blueberry Streusel Muffin Cookies

Servings: 12 - 14

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For the Cookie:

• 3/4 cup Olive Oil
• 1/4 cup Butter
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Cane Sugar
• 1 large Egg
• 1 large Egg Yolk
• 2 tsp. Vanilla
• 2 1/2 cups Flour
• 1 tsp. Baking Powder
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Salt

For the Streusel:

• 1/2 cup Brown Sugar
• 1/4 cup Flour
• 1 tsp. Ground Cinnamon
• 2 tbsp. Olive Oil, or melted Butter
• Blueberry Jam or Fruit Preserves 

1. In the bowl of a stand mixer, beat the olive oil, butter, and sugars on medium speed for 2 minutes.
2. While mixing on medium speed, add in the eggs one-at-a-time. Stir in vanilla. 
3. In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Add to mixing bowl. 
4. Stir until well combined. 
5. Separate the dough into 12-14 evenly-sized cookies. Make a well in the center of each to add a generous dollop of blueberry jam. 
6. Chill in the fridge for 20 minutes. 
7. Preheat oven to 350F. Line a baking pan with parchment paper. 
8. Stir together the ingredients for the streusel. 
9. Sprinkle the streusel over each cookie. 
10. Bake for 15-20 minutes, or until golden brown around the edges. 
11. Let cool at least 10 minutes before serving. (Optional: Enjoy with icing glaze.)