Oatmeal Cookies with Himalayan Pink Salt

Well, let's just say I've got your sweet and salty covered this week.  These cuties are easy to make, freeze well, and look better than they should for what they are (no offense, oatmeal cookies).

I am beginning to see a common thread through much of my baking: easy, freezable, beautiful, and tasty.  I hope you can you get on board with that because this would mean that you never...I mean it...never have to buy packaged sweets again.  This thought makes me joyful.

So, what is this pink salt?  Is it really from the Himalayan Mountains?  Is it any healthier?  I already know that it's prettier (does this opinion count for anything?)

I did a quick search and discovered that my brand sources from the Himalayans and claims the unrefined crystal is rich with minerals like calcium, magnesium, potassium, copper, and iron.  As you see above, the one I use comes with a nifty adjustable grinder!

Notes:
*  The adapted recipe below comes from the Washington Post, and the original yield was 18 cookies of golf ball size.  Yikes!  I halved the recipe and the yield was about 5 1/2 dozen 1-inch diameter sweet and salty bite-size perfections.  You do what you must do.
*  I used self-rising flour instead of all-purpose + baking powder + baking soda because I like to bend the rules a bit.
*  I used quick oats because I like to bend the rules a bit more.
*  I made up the dough, chilled it on a Saturday, and baked all the cookies the following Monday.
*  These are easy to freeze.

Oatmeal Cookies with Himalayan Pink Salt
adapted from here

6 tablespoons butter, at room temperature
1/2 cup brown sugar (light or dark)
1/4 cup sugar
1/8 teaspoon cinnamon
1 large egg, room temperature
1/2 teaspoon vanilla extract
7/8 cup self-rising flour
1 cup oats
Himalayan Pink Salt for sprinkling (any Sea Salt will do)

Directions

1.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy.  2.  Scrape down the sides of the bowl and add the sugars and cinnamon.  Mix until well blended.
3.  Reduce the speed and add the egg and vanilla extract.  Mix well.
4.  Reduce speed to low and add the flour and oats.  Mix again, scraping down the sides of the bowl with a spatula as necessary until all ingredients are incorporated.
5.  Scrape out the dough onto a piece of saran wrap.  Wrap up tightly and completely.  Chill for an hour or so (or until you have time to bake the cookies).
6.  Preheat the oven to 375º.  Line a large baking sheet with parchment paper.  Alternatively, you can line two baking sheets with parchment paper.  Then, when one sheet comes out of the oven, the next sheet goes in.
7.  Place a small bowl of Himalayan salt crystals nearby.
8.  Take a small spoonful of dough and roll it in your hands to make a 1-inch diameter ball.  Dredge the top of the ball through the pink salt and place on the cookie sheet.  Continue in this manner, placing the dough balls an inch from one another.  They do not spread during baking so they can get pretty close.

9.  Bake for 10 minutes.  At minute 7,  turn the baking sheet 1/2 way around so that the cookies brown evenly.
10. Remove from oven and place on rack to cool.