Blueberry Streusel Cookies

1 box blueberry muffin mix (I use Krusteaz)

3/4 cups water Brown old fashioned oats (not instant)

1/3 cup + 2 Tbls oil

1/4 cup brown sugar 

1 egg

2 Tbls milk

For Lemon Butter glaze:

1 1/2 cups water Brown powdered sugar

2 Tbls melted butter

1/2 tsp lemon zest

2 tsp lemon juice

1-2 Tbls milk

Preheat oven to 375 degrees. Line 2 baking sheets with silicone liner or parchment paper. Set aside.

In large bowl, combine muffin mix (just the dry mix), oats, oil, brown sugar, egg and milk. Stir together until a soft dough just barely comes together. Drain and rinse blueberries, gently fold into dough.

Scoop dough onto cookie sheets. Bake 8-10 minutes rotating half way through baking. Cool completely cookies on cookie sheets.

Meanwhile, make the glaze. Mix all ingredients except the milk. Only using milk if needed until smooth and pourable. Drizzle the glaze over each cookie. Let sit until glaze sets. These cookies freeze well.