Thanks Julia for the feedback! Thank goodness he wasn't at all bureaucrat-y.
I called my inspector and got him to work with me a little ( solely because he realized what kind of cookies I was making and he then told me that " I too once tried my hand crudely at cookie-ing.") He then proceeded to go on for twenty minuets about one Christmas where he made cookies that looked like each of his close friends' homes as a Christmas gift. A home inspector/cookier...Who knew! So I may or may not be clear to move forward. I had to email him with some things.
Regardless, I guess the next question is, Where do I even start to begin when looking for a commercial oven?!? Is the counter top one an option? Does that need to be vented?
I'm by no means in a position to move to my own commercial space ,but the commercial oven route is looking less scary.
If anyone has any insight on commercial ovens, I am ALL EARS!
P.s I am so grateful for this cookie network, it really makes the process of learning so enjoyable and comforting. I really am grateful to you all.