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favorite cookie sheet? - Page 2

post #16 of 25
I'm going with the majority here. Heavy guage shiny aluminum pans. Cook's Illustrated did a test a few years back and the cookie sheet that got the highest rating was the less expensive plain aluminum sheet. Unfortunatly, I had already bought a dark insulated sheet. It was pretty expensive and a piece of junk.

Usually the restaurant supply stores are the best place to get them. Though I got a set of two from Costco with a cooling rack that are very nice.

I bake all kinds of thing on my stone but never thought to bake cookies on it. I'll have to give it a try. Though I only have one stone and I usaully bake lots of cookies at one time.
post #17 of 25
Thread Starter 
I finally got a chance to stop by the restaurant supply store here, and I picked up two aluminum pans and two silicone liners. I made cookie pops last night for dd, and was very pleased! The silicone liners are amazing, the cookies just slide right off. I'm going to try and make the Doubletree Hotel chocolate chip cookie recipe tonight, I hope they come out good!
post #18 of 25
I bought these pans three years ago and love them. They come in two sizes

http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=612724
Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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Jennifer Dontz Sugarpaste flower class - Hollister, CA 10/12 & 10/13/13 contact me or sugardelites.com
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post #19 of 25
I use the insulated air-bake huge sheets by Wear-ever. I do add about 1.5 minutes to baking time but they are fantastic, IMO.

I roll my dough directly onto Silpat mats, and then cut. I then remove the scraps because there's no way I can cut and move a cookie, lol. I like how they just have a raised lip on one side only, the cookies slide off the mat after about 30 seconds out of the oven

Has worked out great for me so far. thumbs_up.gif
post #20 of 25
I do the same thing as Cowdex, use the Wilton with the lip and a silpat. Love it!
~~~Theresa~~~
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~~~Theresa~~~
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post #21 of 25
I also do the silpat for sugar cookies (cookie cutter cookies) and my PC stones for chocolate chip "type" cookie (the ones you just go by spoonfulls) For some reason I just can't move cookie cutter cookies without messing them up. That is why I do silpat for those...
Gaby
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Gaby
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For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #22 of 25
I roll out and then put the dough in the freezer for a little while before cutting out. This allows me to be able to transfer the cookies without messing them up. If you can get them into the oven while they are still cold, they won't spread very much either. This system works well for me though it does take longer for them to bake on the stones. I guess if I ever do them in bulk, I'll have to get more stones. I was aprehensive about buying an off brand stone, but it has been wonderful so far. I can get them for $8 a piece so I'll probably get more when I can.
Learn from every experience. Say, "Next time I'll try it this way", and move on.
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Learn from every experience. Say, "Next time I'll try it this way", and move on.
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post #23 of 25
Thread Starter 
I've been trying to figure it out for myself....unsuccessfully....what is a baking stone?
post #24 of 25
Quote:
Originally Posted by mamakau

I've been trying to figure it out for myself....unsuccessfully....what is a baking stone?



I wonder if it's like a pizza stone? A heavy round flat stone that you bake a pizza on.
post #25 of 25
Yep, that is exactly what it is, just like a pizza stone.. Tha Pampered Chef has a full line of stones in all shapes and sizes, they are really wonderful! And thanks Pscsgrrl for the tip on freezing them before transfering them into the sheets, that is great! Will have to try it soon!
Gaby
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Gaby
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