Tastes like coffee cake! Weighed ingredients according to Arthur Baking Conversion sheet. The streusel needed way more flour and I ended up only using half of it for the tops. I used a smaller cookie scoop and made 30 traditional sized cookies. I refrigerated the dough while working on other parts of the recipe, probably around 10ish minutes. They are very soft when coming out of the oven, but after 5 mins on the baking sheet, you can gently transfer to cooking rack no problem.
Baked for 12 minutes led to a slightly dry/crisp cookie
Baked for 10 minutes lead to softer cookie.
Icing was perfect!
