Oatmeal (Raisin -if you must) Crumble Cookies

½ cup soft butter
½ cup butter-flavored Crisco
½ cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cup quick oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 ½ cups of raisins 

Cream butter, Crisco, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in Raisins. (If Raisins aren’t your favorite. Omit. You can add baking chips instead. I would strongly recommend butterscotch.) Scoop out approximately 24 balls of dough.  Gently roll and flatten slightly. (For a richer flavor and smoother texture, refrigerate or freeze until ready to bake.) Add 1 Tablespoon of Crumble Topping to each cookie.
Place dough balls onto greased individual baking dishes.  Bake at 375 degrees for 12+ min. Let set. Share.

Crumble Topping
½ cup Biscoff cookie crumbs
¾ cup toasted rolled oats (toast oats in 400 degree oven for 10+ minutes)
⅓ cup packed brown sugar
3 Tablespoons all-purpose flour
6 Tablespoons cold cubed butter

Cut all ingredients together until crumbly.