I don't know the name but I love the silver insulated ones that only has 1 raised side to it. They are great for if you bake your cookies with sticks in them, the cookie and stick lay flat!
I know these are non stick sheets too, but I bake my cookies on parchment paper so it really wouldn't matter if they were non stick or not.
I got a couple of the wilton stainless steel ones from Michaels (I used my 40% coupon - of course!). I really like them because they hold a lot of cookies. Check to make sure they will fit in your oven first. They wouldn't have fit in my last oven (it was kinda small because of the convection although I have a convection oven now and they do fit). Check them out!
I use some thinner non-stick with slightly raised sides that work great. I also have the stainless ones with the one raised side. For some reason, the cookies spread less on the non-stick, so I use them the most. Whatever you get, you'll need at least two and I would suggest having a minimum of three.
I have Wiltons that I got long before I got into cookie/cake baking. I just use parchment on them and they are great. They have raised sides- but I put my sticks in after they're baked, so that doesn't matter. One thing I recommend besides them fitting in your oven, is that they fit in your fridge!! 
I have two and would like to have about 3 more, in order to be really efficient.
I use the large texas sheet cake pans as a cookie sheet, because I can fit so many on a sheet at a time. I use my silpats or parchemt papers and there is not a sticking issue. I also use stoneware sheets...LOVE those. I only have 3 but I am looking to get a few more.
I use these pans and they have been the best I have every used.
this is the jumbo size they
http://www.countrykitchensa.com/catalog/product.aspx?T=3&productId=612982
smaller size of pan
http://www.countrykitchensa.com/catalog/product.aspx?T=3&productId=612724
I also use silpat which are awesome and a must
http://www.jbprince.com/CB7B80E2EC9B4151A6774CFBA9BD480E.asp?p_key=0B7878F0D727442FA76BC65DA550FA38&keyword=silpat&catname=&skeyword=1&ppage=1&pc_key=&nm=&spath=&path=&cat_id=545F96C713344B04AB9D91560F0D09B3&retpage=http%3A%2F%2Fwww%2Ejbprince%2Ecom%2F33962883CB4746D1BE511C0E1252C63D%2Easp&product_class=++++
i have bought a few cheap ones that don't recommend. My first one was a Wilton brand, i now use it for nuggets for the kids. second one i got at walmart, not soo good. third one i got from a site, i think it's the insulated cookie sheets.
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=613238
that one works great, no sticking. but small if you are making a lot of cookies sooooo i went and bought two more of the professional ones. I also use parchment paper, so they don't stick. And i also reuse the parchment paper for cookies over and over.
http://tinyurl.com/2twycw
HTH
I don't know the name but I love the silver insulated ones that only has 1 raised side to it. They are great for if you bake your cookies with sticks in them, the cookie and stick lay flat!
I know these are non stick sheets too, but I bake my cookies on parchment paper so it really wouldn't matter if they were non stick or not.
I think they are called AirBake??
Anyhow the only problem I have with cookies sheets is that certain cookies do better in different situations.
At Christmas time, I get together with family and we do a whole day of baking oven is going from 8:30 am to 5pm and at the end we are dipping cookies in chocolate and sticking them outside to cool!
Anyhow the fairy drop and almond crescents cookies do not do well on the airbake, the mexican wedding cakes and chocolate crinkles are find. Those are the 4 main ones we make, then 3-4 small batches of new ones to try. We test them out 1 sheet at a time. I keep a log now with my recipe I also added this year. The keep dough frozen until you bake note for the almond crescents and they all turned out beautiful this year!
My Sugar cookies and honey gingerbread do better on the plain sheets as well.
So many cookies so little time...
I now have 8 med size cookie sheets I only use for cookies or FBCT of CT but mainly only baking like that. I have 2 extra large that I use for almost everything and 2 air bakes. I keep on purchasing the Barker Secret and they have worked great. I only have 1 which has cookie imprints on it, it was my last batch, I went to check something on CC and it baked an extra 10 min. OH well! Cookies were files in the big round file a little too dark!
Good luck.
Like Joshnmom, I use these. I love them. The cookie bottoms do not turn as brown as when you use the non-insulated cookie sheets.
That is correct, I sometimes forget this, but with the airbake pans, you are suppose to take a few minutes off of your baking time, take the pans out and let the pan cool as it finishes the cookies. I think that is why it works good for some cookies and not so well for others. I think butter cookies work well and oil cookies do not. Just by looking at the cookies I listed above, I just realized what type of fat is used in those recipes and that makes complete sense to me now! Wow you learn something new all the time. Without even trying too! 
Good Luck! 
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