One of my earliest childhood memories:
The scent of cookies baking pulled me from the warm sheets of my toddler bed to the kitchen.
A kiddie table figured at the center of the linoleum floor. A thick patchwork quilt of green and white cotton dotted with pink flowers sat upon it as a makeshift table cloth.
Seated at the table were a teddy bear, a blonde Cabbage Patch Kid, and a stuffed tiger missing an eye.
My pink plastic teacups were placed around the table, but the centerpiece of this grand party was a large plate of these Sweet and Salty Oatmeal Cookies.
After a kiss atop my head (never mind the unfortunate 90s hair-do--a feminine mullet), into my teacup Momma poured 2 parts milk, 1 part tea, and 1 part sugar.
She moved to the oven to retrieve the second pan of cookies that had just finished baking.
Cookies for breakfast! I think I can say with confidence that I have the best mom ever (for this, and many more reasons).
Before you shake your head in disdain, let me assure you, these cookies really aren't that unhealthy. And even if they were, who cares? It's not like I ate them for breakfast every morning as a child.
I ate Lucky Charms too, tee-hee.
Salt on a cookie is like fairy dust. It sparkles. It works magic, making sweet cookie dough turn into cookies exploding with sweetness and crunch when baked.
Also, as a general rule, your stack of these crispy cookies should be at least as tall as your glass of milk. Just a pro tip I though I'd share.
Sweet and Salty Oatmeal Cookies
Yields: about 42 cookies (I usually make a half recipe however--turns out fine)
1/2 cup salted butter, softened
1/2 cup shortening
1 cup white granulated sugar
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 cups oats
Preheat oven to 375 deg. F.
In a large bowl, mix butter, shortening, sugar, egg, and vanilla.
In a separate bowl, mix flour, baking soda, baking powder, and oats. Mix dry ingredients into creamed mixture.
Roll dough into balls and using your lightly floured hands, pat dough to about 1/2" thick. Place cookies on an ungreased cookie sheet. Sprinkle lightly with salt.
Bake for 8-10 minutes, or until edges start to brown and set.