Cinnamon Pecan Streusel

1. In a 12” non-stick pan over medium heat, add the pecans and oats. Gently stir for 3-5 minutes, or until the oats are toasted and the nuts are warmed, and you can smell them. Remove from heat and place in a bowl.
2. Add in the brown sugar, cinnamon, salt, and melted butter. Mix with a fork, then set aside.

Cookies

1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, place the egg and sugar, and mix on medium until the mixture is shiny. ~1-2 minutes.
3. Turn off the mixer and add in the yogurt, cream cheese, vanilla, baking powder, baking soda, and salt. Turn the mixer on and mix just until blended. Add in the softened butter and beat to combine.
4. Remove the bowl from the mixer. Add in the cinnamon chips and stir with a wooden spoon (or sturdy mixing spoon). Add in the flour and mix into the wet mixture.
5. Take about 1/2 of the cinnamon-pecan streusel mixture and fold it in just until combined.
6. Using a small cookie scoop (about 1 heaping tablespoon), scoop out some dough and gently place it in the cinnamon-pecan streusel mixture. Lightly press down, coating only the top.
7. Place the dough ball streusel side up on the pan. Repeat, leaving 1 1/2” apart. Bake for 9-12 minutes or until the edges or lightly browned.
8. Remove from oven and cool on the pan for 1 minute. Transfer to a cooling rack. Store in an air-tight container.