Thanks for the thoughts. Do you think that cookies getting too brown on the bottom is a problem with my oven or the cookie sheet? (I have a not great apartment electric stove.)
SO and I also use aluminum (plain uncoated aluminum, nothing fancy) half sheet pans for just about everything. When needed, as for bagels, I use parchment paper. They're cheap, easy to clean and versatile. You can get racks that fit in them that also double as cooling racks. Cost for the pans - about $5 to $7 at a restaurant supply store. Slightly more at retail outlets.
I found quarter sheet pans at the restaurant supply, they fit in the toaster oven. They get used a lot by us since we just cook for two.
Thanks for the thoughts. Do you think that cookies getting too brown on the bottom is a problem with my oven or the cookie sheet? (I have a not great apartment electric stove.)
I was taught, back when there were dinosaurs, in home ec that it was better to bake cookies on cookie sheets, the ones with open corners and open at one end. The ones with sides all the way around were referred to as jelly roll pans.
Has anyone found this to be true? When I have to use a jelly roll pan to bake cookies, I flip it over so the sides don't interfere with air circulation. Now I am wondering if it actually makes any difference.
So, the half sheet pans have a low "wall" all the way around?I use half sheet pans and have never noticed a difference between the cookies near the edge vs. the ones in the middle.
So, the half sheet pans have a low "wall" all the way around?