Hello again! I would like your input again please, since all of you here a CC are awesome and so helpful!

What type of pan do you use to bake the cookies on? With or without parchment?
Thin sheet pan?
insulated?
silicone?
baking stone?

Also, are any of these a no, no?

Thanks in advance for all of you advice, help and sweet comments!
So glad I found you guys!

--Dawn

Just a regular aluminum sheet pan, silver/shiny + a Silpat baking mat. Easy to roll out, cut and freeze/bake right on the mat....no toughening of the cookies or messy work area because there's no need for flour.

I don't like baking on parchment because throwing that paper away week after week is so bad for the environment. The Silpats are made of tightly woven glass/silicone threads and can be used for years. (I think the labels say 3000 times or so, but if you treat them carefully and don't store them folded up or cut on them with a knife, they last and last. I have some that are 9 years old now and they are still perfectly new-looking!)

I don't like dark sheet pans and the insulated ones are pretty difficult to work with for me. They aren't as easy to judge the baking times and they bake very unevenly. Never used a baking stone.

I use big aluminum bun pans which I bought from a restaurant supply store, plus parchment. I use the parchment *quite* a few times before throwing it away - you can use it til it goes brown and/or wrinkly. I have one silpat mat, but they are so expensive, it's hard to justify buying more. Also, it is much smaller than my pans.

I use parchment on a normal jelly roll pan. The parchment goes into the fireplace as a fire starter when I'm done.

I roll and cut cookies on small pieces of parchment paper and transfer them to insulated cookie sheets, which help cookies from turning brown. After baking, I collect the parchment paper and reuse them.

I use the Silpat and aluminum baking sheets like Antonia74 . . . works great!!!