BACK TO SCHOOL BLUEBERRY STREUSEL COOKIES
STORY AND PHOTOS BY ABBEY SUCHER
With school starting again for millions of people nationwide, students tend to start planning meals and snacks for the school year. These cookies are an absolute favorite to make because they are so easy and perfect if you have a sweet tooth. Made with blueberry muffin mix, these blueberry streusel cookies will be your new favorite snack!
INGREDIENTS
1 box blueberry muffin mix (Krusteaz with the wild blueberries is a great choice)
3/4 cup old-fashioned oats
1/3 cup + 2 tbsp canola or vegetable oil
1/4 cup brown sugar
1 egg beaten
2 tbsp milk
For the Lemon Icing:
1½ cups powdered sugar
2 tbsp melted butter
1/2 tsp lemon peel
2 tsp lemon juice
1-2 tbsp milk
INSTRUCTIONS
Preheat your oven to 375°F. Line a baking sheet or two with aluminum foil, parchment paper, or a silicone mat.
In a large bowl, mix together all of your ingredients (muffin mix, oats, oil, sugar, egg, and milk) except for the blueberries and stir until well-combined. Drain and rinse your blueberries and gently fold into your mixture.
Portion 12 heaping tablespoons onto your baking sheet. Bake for approximately 8-10 minutes or until the edges are golden brown. Allow cookies to cool completely.
* Note: These cookies, when fully baked, will look soft and a little under-done. Be sure not to bake them too long, or they will be hard when they cool.
While your cookies are baking, prepare your lemon drizzle icing. Combine all of the ingredients except for the milk together in a bowl.
Add in milk, a tablespoon at a time, until your icing is a thin consistency and runs off your spoon.
Using a spoon or spatula, drizzle the cookies with the icing and allow cookies to set for 10 minutes. Then serve!
