I just made my first batch of NFSC and I thought the dough came out well. I put the cookies on three different cookie sheets, and each came out differently, but my biggest problem was, they kept breaking when I was trying to take them off the sheet. 
On one sheet, I could not save ONE cookie!! This was a regular silver-colored sheet with rims...older...I don't think it's considered "non-stick." But then, my cookies were fine on a really old, dark cookie sheet, and some broke on my nice, new non-stick sheet with no sides.
Can anyone offer advice?? I'm so glad I made extras...but I think I lost half the batch. 
Sorry that happen. I haven't had any problems with my sheets and they aren't just used for cookies. I got one that has slightly slanted sides no stick, and regular pans. I spray mine with pam too. All I can offer is were they done baking, did the ccokies cool enough? I don't know but here's a bump! 
I always bake on parchment paper and then I never have the sticking problem....I usually let them cool a few minutes then move them too cooling racks....I love the NF.
HTH
Missym - they are No Fail Sugar Cookies. There is also a tutorial on how to make them in the article section - check it out they are awesome!!
I haven't been on here too long, so, what is NFSC?
No Fail Sugar Cookies. Here's a link to the recipe:
http://www.cakecentral.com/cake_recipe-2055-27-No-Fail-Sugar-Cookies.html
How thick did you roll them? I usually do 1/4" and bake them on parchment so I can slide the whole sheet off onto a cooling rack. When cool, they just peel right off the paper. I use the airbake pans with out sides and wilton non-stick pans with sides and they turn out fine on both. HTH
there's my problem 
I didn't put down parchment paper. the non-stick pan I used was the airbake, but because the recipe on here said ungreased cookie sheet I figured it was fine to put them right on the pan. I did them about 1/4 inch thick and let them cool for a while before taking them off. I'll know better next time!
I had this issue before, but I knew that I rolled my dough a little thick in an "failed" attempt to make a cookie bouquet.
I always use parchment paper with mine also, and rarely have one break. I have large cooling racks (Wilton brand) that are the same size as the large Wilton cookie sheets I use. When I get the sheet out of the oven, I can slide the whole piece of parchment, with the cookies on it, onto a cooling rack. I don't even try to remove them from the paper until they've cooled, and they're very easy to peel off then without breaking.
hth!
Laura.
Have you ever tried using stonewear? I bake all my cookies on these- they never burn!!!!
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