I know, I know. What could be more boring than a discussion about cookie baking sheets?
I taught a cookie decorating class last night and question came up about baking sheets. “Why couldn’t I just use my moms’ old thin baking sheets?” was one question. I understand perfectly well, why you would not want to toss out an old baking sheet. It’s still good, right? If it’s like the baking sheets I grew up with, it probably was thin, light weight and would warp after about 4 minutes in a hot oven.
I like to use very heavy gauge aluminum baking sheets. There are several good quality manufactures of baking sheets. Several are commercial quality. I prefer shiny aluminum to dark coated sheets. Even though they might be a bit expensive, I consider them an investment. These baking sheets will last forever.
Baking on a good quality baking sheet is a joy. Cookies bake evenly, because the heavy sheet transfers the heat to the whole pan. No ‘hot’ spots. Cookies bake to a golden brown.
Plus I use these baking sheets under casseroles, pies, cobblers and anything else that might bubble or spill over in the oven. Even roasting vegetables or potatoes is easier. The result……I almost never have to clean my oven! I do have a self-cleaning oven but why turn it on and heat up the kitchen to 500 degrees for several hours? Yikes! Think of the energy you save!
One more trick is to line the sheet with parchment paper. I use this under my cookies and don’t have to wash the baking sheet. Yea! Less dishes to wash!
I recommend you invest in at least 4 high quality baking sheets. The sheets must cool down between batches of cookies. Do not place chilled cut out cookies on a hot-from-the-oven baking sheet. The butter in the cookies will start to melt and your cookies will loose their shape.