Directions

1. Pull butter out 15-20 minutes before using to soften. Preheat oven to 350F and line baking sheet with parchment paper. If using frozen blueberries, allow them to thaw before using to bake.
2. In a bowl, whisk together Kodiak Cakes mix, rolled oats, baking soda, baking powder, and cinnamon. Set aside.
3. In a stand mixer using the paddle attachment, beat butter and sugar until light and fluffy (about 5 minutes). Add eggs and mix until well combined (about 2 minutes). The mixture will look a little "curdled." Don't worry! It should look like this. Add yogurt, vanilla and lemon extracts, and zest. Mix an additional minute. Add dry ingredients to wet 1/3 at a time, mixing each time until just combined. Add blueberries and gently fold into batter. It's much easier to do this by hand. Have fun! Set aside.
4. To make the topping, combine all ingredients in a bowl. Mix by hand until a nice "crumble" texture is formed and all ingredients are well combined.
5. Using an ice cream scoop (or large spoon), scoop batter into rounds onto the prepared baking sheet. Space cookies at least 2-3 inches apart. The cookies will expand slightly while baking. Sprinkle the crumble topping onto each cookie. I found rolling in the topping to be difficult, but if it works for you, definitely go for it!
6. Bake at 350F for 18-20 minutes or until cookies are slightly golden brown but may seem a bit undercooked. The texture remains lovely, but if you prefer a darker baked cookie, continue baking in 2-minute increments until the desired color. Allow cookies to cool on pan for 5 minutes (this allows the cookie to keep "baking" without burning) Transfer cookies to cooling rack for 10-15 minutes. Cookies can be stored at room temperature in an airtight container for 2-3 days or in the freezer in an airtight container (layered in between wax or parchment paper) for at least a month.