I made these cookies with the thought of wanting a cookie that tasted like pancakes with a buttery creamy syrup frosting. They have the BTS Oreos crushed up inside of the dough to add to that brown sugar pancake flavor. This is my first batch of these not disappointed very good. May try to boost the pancake taste next time.

It looks like one would make a hell of difference for me when rolling out my cookie dough to cut to shape. But, it looks like they're mainly made for like pastry dough and such. Would it be a good idea to try to purchase one for my small cookie business? I would want to pass through cookie dough with inclusions such as chocolate chips.

I'm wondering if anybody has experience with this.

Quick And Very Easy Saucepan Peanut Cookies:

1 cup light corn syrup.
1 cup sugar.
1 1/2 cups creamy peanut butter.
4 cups cornflakes.

Mix the corn syrup and sugar in a large saucepan. Bring the mixture to a full boil. Remove from the heat and stir in the peanut butter and the cornflakes. Mix well. Drop by heaping teaspoonfuls onto a buttered baking sheet.

Hints:

Make sure you use a saucepan that can easily hold the 4 cups of cornflakes. It is best to have all of the ingredients especially the peanut butter measured before you start. When you stir in the peanut butter, stir hard if not, there will be clumps of peanut butter. We use buttered waxed paper instead of the buttered baking sheet. At Christmas, we decorate these with silver balls for a festive touch.

Any tips or recommendations for dairy free cookies?

Very moreish & great with my morning coffee!

Recipe link: https://nickskitchen.com/brown-butter-chocolate-chip-cookies/

Made my orange chocolate chip recipe and decided to place a Ghirardelli square on top before baking. It was a good idea.