Sometimes a little more salt is not a good thing.
Ordinarily, I'm all over Salty Caramel and Salty Chocolate (and even more so if the salt in question is Fleur de Sel). One cookie in which I like a salty-sweet combination is a Chocolate Chip Cookie with salty almonds. But nuts are supposed to be salty. So it works for me.
Since experimenting with sprinkling some Cyprus Salt on my Crispy Oatmeal Chocolate Chunk Cookies, I am not so convinced they belong on this traditional cookie. They were definitely not bad, but they weren't "wow, that was amazing!" So in the interests of my family's blood pressure and my own (though my bp is low) I think I'll pass on the sprinkle of salt on these cookies.
I used Superstore's President's Choice Cyprus Mediterranean Salt. Pretty, isn't it?
The additional flavour and texture simply isn't worth the health problems that will ensue. Besides, I indulge in salt in so many other ways; this is a place it's not needed. I'd rather have this as a finishing salt on a roasted chunk of meat or on roasted veggies. 
When I offered the cookies to my colleagues at work, they all steered their hands towards the ones without the little flecks of salt. The only person who appreciated it was Asian. He likes a little salt in his sweets. I'm not averse to it, but...meh. It's not that great. I'm a traditionalist when it comes to oatmeal cookies.
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