Chocolate Chip, Cinnamon and Sugar Cookies a.k.a Mandelbrot

I accidentally mixed up two of my basic mandelbread cookie recipes and this mistake turned out to be so yummy, it’s become part of my collection.  

These delicious cookies are good for a quick on-the-run breakfast, (after all there is cereal in them), as a treat with your lunch, after school for snack, as a dessert or for a bedtime treat.  Try dipping  them in your coffee, or better, dip them in chocolate.  

There are so many ways to eat these little gems but trust me, they are so good they won’t last long so make sure to set some aside for yourself before they’re all gone!

For the cookies

2 eggs

3/4 cup sugar

3/4 cup vegetable oil

1 tsp almond flavouring

1/2 cup sliced almonds

1/4 cup slivered almonds

1 1/2 cups flour

1 1/2 cups Special K cereal

1 tsp baking powder

1 pkg mini semi-sweet chocolate chips

For the topping 

1/2 cup sugar

2 tsp cinnamon

Combine all cookie ingredients.  Form into a ball and cover with plastic wrap overnight.

Preheat oven to 350F.

Line cookie sheet with parchment paper.  Divide dough into 3-4 rolls (it will be very oily - make rolls inside plastic wrap and turn out onto cookie sheets).

Bake for 30 minutes (check oven as bottoms tend to burn)

Mix topping ingredients in a shallow bowl and set aside.

Remove cookies from oven and reduce oven to 200F.  Cut cookie rolls into 1/2" slices. Roll cookie slices in cinnamon sugar and replace cookies on baking sheet set on their sides.  Put in 200F oven for an additional 3 hours.

Let cool on cooling rack and store in air-tight container up to two weeks.