I'm having such a difficult time that I'm ready to toss the iron out the window! I have an old two-cookie iron (not teflon) and never had a problem before. I Pammed the surface before I started thinking that would help get started and not stick. After 10 burned, stuck on cookies, I gave up for now and unplugged. I used a fork to clean out the burned on batter and think I'll start over. Help! Sounds like you'd best go back to the recipe you used to use, Chris. Maybe it has more fat? Less egg? If that doesn't work, try using melted shortening, not Pam - maybe there's something new in the Pam that's actually promoting stickiness in this kind of contact baking application... PJH

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