I'm a newbie, so wanted to see what the majority prefers (for use with a plain ol' oven).

Thanks!

Welcome!!!!!!
Wilton is great for cookie sheets.
Magic Line for cake pans.
I hope you enjoy CC.

Oops...I should have checked farther back before posting this - saw someone else asked this question not too long ago. Sorry!

I have used the air-bake type and the plain old fashioned tins that my mom used. I prefer using the ordinary tins, but with parchment paper. I was on a kick for awhile using the Silpat sheets that promise the cookies won't burn, but I found they alter the consistency and, I believe, the flavor (could be mind over matter, though) of the cookie. No matter what sheet, I think the key is to pay attention to what's in the oven! Time and temperature...

I always use Wilton cookie sheets and parchment paper. I too have used the silpats and parchment paper, I find, is sooo much better. Cookies don't spread and bake evenly.

I use the wilton cookie sheets with parchment paper. I ordered a stone from The Pampered Chef and can't wait to try it out. Has anyone baked cookies on stones before?
Elvira

I really love my air bakes.

They work well for me.

I use dough makers cookie sheet. I really like using them!

I use those cheap silver jelly roll pans from Costo ( 3 for $12.99 ) and then use baking liner (cheap parchment paper) to cover each one and I never have to worry about spray Pam, sticking cookies or clean-up!

I use these same pans to cook everything from delicate pastry to french bread... I could never go back to having to deal with cookies sheets and not scratching them, hand washing and making sure that you ONLY use them for cookies... I am way to scatterbrained for that!

Quick question. Do you use parchment paper to cover your sheets if the recipe says to use a greased cookie sheet, or do you use it if the recipe says to use an ungreased cookie sheet?

I, too, use the inexpensive cookie sheets purchased from Costco and just line the pans with either parchment paper or waxed paper. It works fine with me.

I have to agree with cookiemookie, I love my airbake cookie sheets, use it religously.

I use parchement regardless of what the recipe says... I have been doing this for years.... I know some people are real fussy about greased or ungreased etc. but I can get the sheets for very, very cheap so I don't worry so much anymore. It is so much faster and easier to just line the sheets with the paper and swap them out that I could never go back to the old way. I buy them from a shipping discount store and they come in full sheet cake size so I cut them in half and roll them up so when I need one, they are all ready to go.


I also use this same paper to line my 9 x13 when I bake chicken, etc.... it really is a help with clean up since most of what 'sticks' just sticks to the paper which is tossed...

I am very, very lazy but if it didn't work, I wouldn't do it.

I use the Costco ones too, but saw that Sams has them 2/9.99. They are commercial grade, thick aluminum. I use the heck out of them and when they get to where a quick clean in the sink won't get them clean I use EasyOFF 'Fume Free' Oven cleaner. Just spray 'em and let 'em sit overnight, then clean in the sink. They turn out great! Did one today actually -

I also have Exopat (like Silpat but older) silicone mats that I use on top of the sheets. Sure makes life easier.

Have fun!

I too love the cheap silver ones you can get at Costco or Sam's. Sometimes I use parchment paper sometines I don't it depends on how much cleaning I feel like doing.

I would use Silpat if it wasn't so bloody expensive but you still have to clean it and like I said, I am lazy

Thanks for the oven cleaning idea.....

I've never used parchment paper with cookie sheets (where have I been??). LOL. I'm going to start, though. I was from the "old school" I guess (and I'm not that old!), where you greased the cookie sheets. Ugh! I never realized until recently what a great product parchment paper is. I will be baking tons of cookies when fall and winter get here so I will use it for sure. As far as using Pampered Chef stones for cookies, they work good, too, but I prefer cookie sheets.

I use the big jelly roll type ones from Sam's Club, love them! I also use a silpat or parchment. I had an airbake one and a bubble formed between the layers! So it is back to the good old standard ones for me!

I use some that I bought from Walmart. They work just as good as the more expensive types too. They are totally flat except for one edge that has a "lip" for grabbing. And of course, parchment is present!

I use the ones from Sam's Club too.....it's just like the ones they use on the Food Network! They work great and still look brand new after 3 yrs........I use parchment paper when I make something messy like bbq chicken or ribs or something....other than that I usually don't bother lining them! I've never had any trouble with them either........they give really even heat distribution too!

I ordered a few jelly-roll pans online (Sugarcraft) since I'm in Germany right now and can't find anything around here!

My first big project is a bakesale we're having in a few weeks to raise money for our soldiers who will returning home after Christmas. I'm going to try and make around 50 yellow ribbon cookies.

Thanks for all of your input!