I have a friend on another forum who wrote the following:
--------
Here is my issue: I'm using Air Bake cookie sheets, and every time I have baked cookies on them, I have wound up with cookies that are flatter than they should be (in some cases almost too thin to lift off the sheet) and cookies that, once they are removed from the sheet, have an "unfinished" look to the bottom of them. I'm not leaving a layer behind on the sheet, but it looks like I have. This has happened with two batches of chocolate chip cookies, and one batch of sugar cookies. The sugar cookies kept an adequate depth to them, and came off much cleaner than the chocolate chip, but I also turned off the oven and let them sit in there for a long time, so they became far too crispy. The chocolate chip batch that I made two hours ago is still very sticky and pliable, and not wanting to come off the cookie sheet.

I'm not sure what to do -- I feel like I can't really leave them in any longer, because the top sides were in all cases on the far side of "done." I'm not greasing the sheets, because I thought I remembered that you don't have to with Air Bake. I am baking entirely with butter, though... is this the type of issue that margarine would help, or am I doing something wrong with the cookie sheets? I haven't tried my conventional cookie sheet yet.

If anybody knows how I can whip my cookies into shape, please let me know!
-----------
Any help would be most appreciated!

Sorry, I can't help I have only used conventional cookie sheets with parchment paper.

Jibbies

The Air Baked cooking sheets never worked right for me. I use heavy duty aluminum pans with parchment paper.
Margaretg

The Air Baked cooking sheets never worked right for me. I use heavy duty aluminum pans with parchment paper.
Margaretg

I used to use airbake, until I spent some money on a better pan. Now, I never use the airbake. I just don't like how the cookies turn out on them.

Shiny bakeware, including aluminum, tin and stainless stell, will result in softer-set cookies that spread more. Dark or dull-finish bakeware, will result in crispier cookies.

I only use air-bake...I do put parchment on them because I don't have time to wash them in between.

I take them out and let the cookies sit on them for a few minutes before taking them off.

There are also some cookie sheets that are made by "Doughmakers" (they may have changed the name due to a name infringement lawsuit and I can't remember the new name). They were developed by moms that couldn't find a good cookie sheet. I have used them and they are pretty good.

I also use nothing but airbake for cookies and LOVE them... has she switched anything recipe wise (like brands butter, marg or shortening)??? I do know when I do a recipe w/ all butter (normally do 1/2 butter, 1/2 shortening) that they go flatter... or if I don't cream the butter & shortening as much as normal they also tend to be flatter.

Not sure if any of that may help... but hopefully...

Di

I use air bake all the time for all kinds of cookies.

How many sheets are you doing at one time? The most I will do is two, but I then switch and rotate halfway thru the baking time recommended.

When I do one at a time I use the center rack. I never bake cookies on the top rack, even with convection(I have an older model KA oven), I don't trust it.

Do you think it could be your oven? Do you use an oven themometer?

When my cookies are done, I let them sit for a minute or two before removing. I also use a very thin and fexible spatula to remove them.(oxo good grips, metal)

Hope this helps a little.

On my end, I have good results with the AirBake. That is all I use and I do both regular and convection mode. Cookiemookie has already convered great points about temp/etc. The only thing I can think to add is to make sure your sheets are cool before you put the dough on. I chill my cut-out shapes before popping in the oven to help them keep their shape. Hope you get it figured out!