I currently use my stones (which I love!), but you can't fit many cookies on them. I have a large order for cookies for an August wedding (200 cookies) and it will take me all day to cook them on my stones.
Can you tell me what you think are the best cookie sheets to use?
Thanks!

I use all airbake...love them!

I use Baker's Secret and love them

I have no idea about brands of pans, but whatever you use, use parchment paper.

Indydebi- since you obviously use parchment, what is the function besides not sticking? I don't use it but I am sure I should!

well, I had this all typed once and the internet went down!

leily is right ... the reduced clean up time is WAY worth it! Parchment can also be wiped down with a wet paper towel and re-used, or flip it over and use the backside. Depending on the cookie, I can use the same parchment 3-4 times.

When I was a kid, I always marveled at how perfectly round and what pretty bottoms the bakery cookies had. How come the ones mom made didn't look pretty like that? (well, that's a whole 'nuther thread in the Lounge area....!)

Anyway, many decades later, I found out: cookies scoops and parchment paper.

The non-sticking is not just during the taking-them-off-the-tray part. It's also a benefit during the baking process. When the dough doesn't stick to the baking sheet, it can spread easily and evenly to ensure even and consistent baking ... making for a perfect and pretty cookie.

Whatever the magic is that they add to the baking process, it is SO worth it!!

I was using Baker's Secret, but I didn't like having the edges (maybe they make them edge-less?) and my sister got me 2 of Wilton's airbake pans, so now that's all I use, sans parchment because the cookies don't brown on parchment and I can't tell when they are done!

Oh my, cookie scoops/dishers are oh so much fun to use! I made cake truffles today and was dreaming of having a scoop in the right size (used a measuring tablespoon, but think a trip to GFS is in order!).

Oh, Michelle, Michelle, Michelle. What AM i going to do with you?

Cookies are done when you can smell 'em! Or when they pass the finger-poke test: Poke the sides of the cookie with your finger and if it's JUST starting to feel firm, they are done.

Be careful or I'll turn you into one of those annoying "until it looks right" cooks!!

LOL! Indy, that's why I have my mom do most of my baking. I make the dough, taught her to roll on dowels to make the dough even, blah, blah, blah...and they come out perfect, but when I do the same thing, they just aren't as good! She takes them out when the timer is done, I say they don't look done yet, but then they are too done by the time I get them off the sheet. Maybe I should listen to my mom, my real mom and my "cake mom!"

I did just pick up a pack of parchment at GFS and have been using it for everything but lining my cookie sheets. LOL!

If you mean the 18x26 sheets of parchment, man, those things have a LOT of uses! They are great for rolling out cookie dough and for lining the pans when putting dough in the freezer. I lay some on my counters (especially under and around the mixer) and it really helps with clean up! Just wad up the parchment papers and throw them away, with a quick wipe down of the counter top.

And just remember that sage, old advice: "mama knows!"

Parchment paper = Perfect baked cookies everytime ! Love the parchment paper ! indydebi is right ! When you can smell them ,they are done ! Baked at 325, Of course !

OMG that's so funny....my mom yells at me all the time because i don't use a timer. "how do you know when the cookies are done?" you can smell 'em!! she thinks i'm nuts!! and i touch the top of the cookie. you can just feel it. i don't know how to explain it...i just know.
i think i'll call mom right now and tell her i'm not crazy...well, i am but it's not because i smell my cookies, so there!!

heck the only thing I use my timer at home for is to let my granddaughter know when her "time out" is over!

When I say "when I smell them" folks are confused because they walk into my house or shop and they smell them immediately. They just don't realize that I'm in it all day long and i"m just so used to it and can't smell them anymore. So when I DO smell them, that's the flag!

I'm laughing so hard, but have to do it very quietly, you are all so funny! I live with a health inspector so keep your voices down! But just between you and me, I can tell the cookies are done by the smell, too. Well...got to go hide that food thermometer again before he comes back into the kitchen and makes me use it!!!

I had NO idea..........thanks for all of the info and the laughs!

Parchment paper is the best. I roll between the papers. This is what I do

I roll out my cookies between sheets of parchment papers.

I cut my shapes and slide the whole thing onto a cookie sheet that I place in the freezer.

I do this over and over again like 10 to 15 times, then before they freeze too hard I remove the cut outs and place them onto clean parchment paper that I place on the next set of Cookie sheets.

I then put everything back into the freezer.

I come back the next day and just start baking. I put about 4 sheets of parchment paper with my frozen cut out cookies on my now clean cookies sheets and bake.

So I get through several dozen cookies in one 1/2 day.

I then roll the cleaner parchment papers and stick them into the fridge ( they have some residual grease from the butter so I keep them refrigerated)

They are already greased so they get used for my other baking.

I also do paper cones for decorating, pattern and all kinds of things with my parchment, I even lay them down on my work tables to keep them clean.

I just started to roll small amounts of fondant on them too.

Yep, thems the ones, 18x26. Did I mention I love GFS now?

I use them as a base on my counter when I'm coloring fondant. I cut them in half and roll my dough between them. I pretty much do everything but bake with them. I will probably start baking with them when I do drop cookies, but my sugar cookies come off my baking sheets just fine, no sticking (Wilton sheets, probably the only thing of Wilton's that I actually like!).

Looks like I should get some parchment!

Someone else mentioned this problem on another post but I'm not sure where-- I freeze my dough cut-outs on one sheet of parchment & one on the top. When I put the next sheet of cut-outs on top of that, the sheets all stick to each other. I have destroyed many a cut-out trying to get them off the parchment. What am I doing wrong??

DH and I do a volunteer vacation each year where we get to stay on St John, USVI, for free in exchange for working around the camp for 4 hours each day. My job is usually cooking desserts and cookies for college students staying at the camp. This year I took a stack of parchment sheets with me to use on the cookie pans. I loaned some to the breakfast crew to line the pans they were using to cook bacon. By the end of the week, parchment paper was on the camp shopping list - savings in clean-up time were well worth the cost of the paper - I love that stuff!

Correction .... I looked at the wrong line on my spreadsheet. I pay just under $40 for these sheets. Still a great deal!!

What's GFS and where can I get a cookie scoop? What size do you reccommend for choc chip?

I love GFS ! Gordens food service ! ( restaurant supply !)

http://www.gfsmarketplace.com/

and they have stores in canada: http://gfscanada.com/

I use a #24 scoop for all of my cookies. Not small but yet not too big either.

indydebi.. You will get a laugh out of this ! I was in mrs b,s today and Marsha was there, in her cast ( type thing ) from her surgery, anyway she was helping a customer locate some items in the store and the lady says to Marsha You know the owner.. ( girl at counter .. Bethany ) shouLd give you commision for knowing where everything is and being so helpful in here ! LOL! Marsha couldnt wait for her to leave, and burst out laughing !

I miss GFS. They do not have them in Texas. I will have to stop by when I am in Michigan this summer.

Stephanie