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Baking Sheets and Their Preparation

You may be able to bake a cookie on a rock but it is certainly easier and more pleasant with the right baking sheets. We love the new hard, anodized non-stick surfaces. Frankly, once we discovered our professional baking sheets, those we sell on our site, we put all our other pans aside.

We never use aluminum or silver-colored pans. They reflect heat instead of absorb heat. Most cookies need to cook from the bottom as well as the top. With a reflective pan, the tops bake and the bottoms don’t and cookies end up getting over baked. We have never found a good use for insulated baking pans in cookie baking.

Many cookies required a pan that has been lightly greased. Especially with the new non-stick surfaces, it doesn’t take much. A mister (like the Mr. Mister that we sell on our site) is just right. Most of the time, you will not need to grease the pan between batches. If there is a high fat content to your cookies, your sheets may not need greasing at all.

Never use a metal spatula on your non-stick baking sheet. The new nylon bladed cookie spatulas are high heat resistant and flexible enough to slip easily under crowded cookies. We sell several thin bladed spatulas that work well for cookies.

The pan and its preparation will affect cookie spread. A heavily greased, non-stick pan will create more spread and a thinner, crisper cookie. They will bake quicker.

Consider parchment paper. It eliminates pan preparation, your cookies are always baking on a uniform surface, and it’s quick and easy to get the cookies off the hot baking sheet. Spread will be different on parchment paper than on a greased baking sheet.