I have two plain, uncoated/unanodized aluminum half-sheet size jellyroll pans (with the 1" lip). I'm on my second set in 40 years. Both were purchased from restaurant supply stores; we live in the SF Bay Area so there are half a dozen to chose from. I hardly ever bake cookies, LOL, but I use these all the time - at least twice a week, sometimes both at once. Everything from roasting 3 lb. of asparagus to oven-baked breaded chicken thighs, or roasting raw pine nuts to store in the freezer for salad topping. I have one "open" smaller cookie sheet (the kind with sides that slant upwards, but open corners) in a lighter weight that is easy to grab and works well for 'holding', such as draining bacon on paper towels and keeping the strips warm in the oven. I also have a new Circulon non-stick 10x15 pan, very heavy weight, that is perfect when I am sear-roasting steaks. I heat the sheet pan up in the oven until it's sizzling, then sear the steaks on the stovetop. Finish them off in the oven, and they're perfect. I have carpal tunnel, so I use the above technique in lieu of a cast iron pan, which is too hard on my wrists to lift easily.

I forgot to mention that I, too, am one to wait a couple hours till I eat breakfast, usually. DH, on the other hand, will practically wake up eating. Sweets first thing are fine for him, too. If I've made some cookies or something, he'll grab one or two as soon as he climbs out of bed. He doesn't get that I'm not hungry when I first wake up, and I don't see how he can stomach eating that soon after waking up. I never liked tomato juice until I tasted my MIL's home made tomato juice from the tomatoes my FIL grew. I was stunned at how good it was. Decades later, and a bit more educated on processed foods, and food in general, I realize why I never liked it before tasting her tomato juice. Quality ingredients, freshly made, without all the additives and the taste of tin can (which the store bought tomato juice used to always come in), makes all the difference in the world. Sally

I know you said you wanted to avoid rice krispy treats, but in my experience, they are the first thing to sell out. I've spent hours on beautifully decorated cupcakes that just sit there, but the treats are gone in no time flat! Here's an awesome recipe for the best rice krispy treats I've ever had. I don't know if kids would appreciate the subtle differences but they are pretty amazing. I double the recipe and it makes a ton for about $5. Salted Brown Butter Crispy Treats (Smitten Kitchen) What's different about these? Oh, just a bit more (coughdouble) butter which you toast until it's brown and nutty and help along with some coarse salt, just minor things. But it changes everything. Makes 16 2-inch squares or 32 1- x 2-inch small bars 4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan 1 10-ounce bag marshmallows Heaping 1/4 teaspoon coarse sea salt 6 cups Rice Krispies cereal (about half a 12-ounce box) Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I've sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well. Let cool, cut into squares and get ready to make new friends. Here is a link that might be useful: Smitten Kitchen Salted Brown Butter Crispy Treats

I mentioned on another thread, the 'time to bake some snacks...' I think, to consider doing a test bake with just a few or a small batch bake. Especially trying a recipe for the first time. I do like recipes that mention that. Similarly, I do taste a small bit of pan-seared meatball mix, to check for seasoning, before forming. Especially now with ingredients being in short supply! Could be any combination of things mentioned above. I picked up my first 2 fancy French cookie sheets 30 yrs ago in a fancy cooking supply store in Manhattan. (on deep discount sale no doubt). Turns out they are carbon steel. My first batch of cookies spread and filled the pan. Back then I knew nothing about anything. -I love these sheet pans and use them daily. But only for veg roasting, etc. They both live in my oven 24/7. One of the better baking scientists is StellaParks. I keep running across her in various places. (she writes for SeriousEats). She broke down the science in the Tates brand cookie. The thin and crispy. Pulsing the flour and butter together first,...etc.