At my ripe old age I'm going to try making cookies for the first time, at
first from a prepared mix.

I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
Should I put aluminum foil on the sheet, then spray it with oil? Foil and
no oil? No foil but use oil? Neither? Or would all this depend on the kind
of cookies? I'll likely start out with chocolate chip and then probably
peanut butter.

Thanks.

TIA


--
"Experience is something you don't get until
just after you need it." Steven Wright

On Jan 29, 10:12*am, KenK > wrote:
> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>
> Thanks.
>
> TIA
>
> --
> "Experience is something you don't get until
> just after you need it." Steven Wright

Depends on the cookie- does it say on the package?

"KenK" > wrote in message
...
> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>
> Thanks.
>
> TIA

It depends on the cookie/recipe.

I've never used aluminum foil for baking cookies. Cookies tend to burn on
foil. You might use parchment paper.


W. Pooh (AKA Winnie P.)

"KenK" > wrote in message
...
> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>

If those are the really thing, crappy cookie sheets you'll need to double up
or the cookies will burn. Parchment paper is the preferred no-stick media.
You can also get Silpat sheets. Those work really well.

Paul

On 29 Jan 2012 18:12:06 GMT, KenK > wrote:

> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>
The directions on the box will tell you if you need to spray or not.
They will also tell you if you need to line the pan with anything.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

"Sqwertz" > wrote in message
...
> On 29 Jan 2012 18:12:06 GMT, KenK wrote:
>
>> I bought two $1 small steel cookie sheets at Walmart yesterday.
>
> Sounds like a recipe for disaster already. Walmart is known for
> shitty cookware. And $1/ea cookie sheets....well.
>
> I've been burned 5 out of 6 times buying cookware/kitchen utensils at
> Walmart. The bamboo cutting board is the only thing that lasted more
> than 3 months (and didn't get returned after first use).

I've never been burned because I know the good stuff from crap. And I don't
buy anything at SqualMart - period. You're a slow learner, apparently.

Paul

On Jan 29, 1:12*pm, KenK > wrote:
> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>
> Thanks.
>
> TIA
>
> --
> "Experience is something you don't get until
> just after you need it." Steven Wright

One thing I learned - don't try to get by with one sheet. One needs
to be cooling while the other is in the oven. Otherwise, you'll put
the dough on a hot sheet and it'll spread like mad. I have two T-fal
black sheets but still like the parchment added.

Those cookie sheets with the vacuum in between are pretty good too -
but stuff still sticks after a while. Parchment paper works very well
- and you can reuse many times. Some of mine could pass for the Dead
Seas Scrolls in the categories of brown and brittle.

On Jan 29, 10:12*am, KenK > wrote:
No matter what sort of cookies, I always use parchment paper and have
never had any sort of problem. I buy my parchment in packages of 100
half-sheets for no more than $19.95 each, through www.kingarthurflour.com
and I wait until they advertise free shipping. It's good you're
asking to learn, I wish I'd known of parchment being fail proof before
buying KAF's "corrugated" cookie sheets that also work very well
because those (very good sheets) cost me just under $25 each. Buy
yourself the parchment half-sheets, as Kalmia said, each one can be
used several times before needing to be changed to fresh. Primarily
because of all the Christmas baking I do, I am never without at least
two 100-packs of them, as well as a few bags each of the 9" and 10"
round cake sheets.
....Picky

On 1/29/2012 11:12 AM, KenK wrote:
> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>
> Thanks.
>
> TIA
>
>


Follow the recipe directions with regard to oiling/greasing the sheets.
Directions vary due to the amount of fat in the recipe and how much the
cookie spreads while cooking.

Foil makes cleanup easy and doesn't usually make that much difference
to the baking, in my experience.

gloria p

On 1/29/2012 12:34 PM, Paul M. Cook wrote:
> > wrote in message
> ...
>> On 29 Jan 2012 18:12:06 GMT, KenK wrote:
>>
>>> I bought two $1 small steel cookie sheets at Walmart yesterday.
>>
>> Sounds like a recipe for disaster already. Walmart is known for
>> shitty cookware. And $1/ea cookie sheets....well.
>>
>> I've been burned 5 out of 6 times buying cookware/kitchen utensils at
>> Walmart. The bamboo cutting board is the only thing that lasted more
>> than 3 months (and didn't get returned after first use).
>
> I've never been burned because I know the good stuff from crap. And I don't
> buy anything at SqualMart - period. You're a slow learner, apparently.

WalMart is not my first choice for shopping, but it is always an option.
I got several very good aluminum half sheet pans at considerable savings
at WalMart and Big Lots. Most importantly, I knew not to buy steel pans.

On 1/29/2012 1:02 PM, gloria p wrote:

> Follow the recipe directions with regard to oiling/greasing the sheets.
> Directions vary due to the amount of fat in the recipe and how much the
> cookie spreads while cooking.
>
> Foil makes cleanup easy and doesn't usually make that much difference
> to the baking, in my experience.


Cleaning up a cookie sheet after baking isn't that much of a challenge
anyway, unless you've slopped all over it and/or neglected to wipe the
pan clean between rounds and/or burned something mercilessly.

And if the recipe calls for an UNGREASED cookie sheet, don't use
parchment paper either.

On Jan 29, 1:34*pm, "Paul M. Cook" > wrote:
> "Sqwertz" > wrote in message
>
> ...
>
> > On 29 Jan 2012 18:12:06 GMT, KenK wrote:
>
> >> I bought two $1 small steel cookie sheets at Walmart yesterday.
>
> > Sounds like a recipe for disaster already. *Walmart is known for
> > shitty cookware. *And $1/ea cookie sheets....well.
>
> > I've been burned 5 out of 6 times buying cookware/kitchen utensils at
> > Walmart. The bamboo cutting board is the only thing that lasted more
> > than 3 months (and didn't get returned after first use).
>
> I've never been burned because I know the good stuff from crap. *And I don't
> buy anything at SqualMart - period. *You're a slow learner, apparently.
>
> Paul

Oh, you mean when I now call MalWart? ;-)

I have not purchased anything from MalWart for years now, and here's
why:

Music:
http://www.youtube.com/watch?v=qw64hRgLBqM

Lyrics:
http://www.lyricsvip.com/The-Reveren...re-Lyrics.html

Frontline expose:
http://www.pbs.org/wgbh/pages/frontl.../walmart/view/


Results: Data from http://www.census.gov/foreign-trade/balance/c5700.html

U.S. Trade Imbalance with China (millions of dollars, to China)

Year Amount
1985 6
1986 1664
1987 2796
1988 3489
1989 6234
1990 10431
1991 12591
1992 18309
1993 22777
1994 29505
1995 33789
1996 39520
1997 47695
1998 56927
1999 68677
2000 83833
2001 83096
2002 103064
2003 124068
2004 161938
2005 201544
2006 232548
2007 258506
2008 268040
2009 208688


John Kuthe...

KenK wrote:

>At my ripe old age I'm going to try
> making cookies for the first time, at first
> from a prepared mix.

It's never too late to try something you've never done before..good for
you!

>I bought two $1 small steel cookie
> sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet,
> then spray it with oil? Foil and no oil?
> No foil but use oil? Neither? Or would
> all this depend on the kind of cookies?
> I'll likely start out with chocolate chip
> and then probably peanut butter.

Usually the recipe (or in this case the mix) should say whether to bake
on greased sheets, or not. I use shortening to grease the sheets, if
necessary, but I have used foil in rare occasions, but I really like
using parchment paper too..that works great! Good luck!

I most always bake on Sundays, as our family always comes over in the
afternoon. Today I tried a new cookie idea, where I used my favorite
chocolate chip cookie recipe, using only 1-2/3 cups chocolate chips and
adding 3/4 cup brickle chips and 2 cups mini pretzels, broken. Are VERY
good! I also made some thumbprints with a little orange peel in them and
then sprinkled with powdered sugar when cold and fill the center with
raspberry jam...that's a new recipe too, so hope the family likes them!

Judy

"KenK" > wrote in message
...
> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>
> Thanks.
>
> TIA

You should give those sheets away and get Air Bakes. Those sheets are
horrid and your cookies likely won't come out right.

"Julie Bove" > ha scritto nel messaggio >
> You should give those sheets away and get Air Bakes. Those sheets are
> horrid and your cookies likely won't come out right.

I don't agree. My mother was an extraordinary cookie baker and she never
had anything but plain, cheap cookie sheets, I bet almost everybody's
grandma did too.

Julie Bove wrote:

>You should give those sheets away and
> get Air Bakes. Those sheets are horrid
> and your cookies likely won't come out
> right.

I swear by those and won't use anything but that kind...cookies turn out
perfect, each and every time.

Judy

On 1/29/2012 2:02 PM, Sqwertz wrote:
> On Sun, 29 Jan 2012 11:42:17 -0800 (PST), Kalmia wrote:
>
>> Those cookie sheets with the vacuum in between are pretty good too -
>> but stuff still sticks after a while.
>
> Do such things exist - with a vacuum inside? I have some double layer
> sheets but I don't like them because water, and then nasties, gets
> inside the layers and are impossible to drain thoroughly.


Nothing migrates in that can't be made to migrate back out again. After
you wash them, put the pans into your oven and set the temp for 250
degrees. Once the oven reaches temperature, leave the pans in there at
250 degrees for at least an hour. After that, there will be no more
water in them.

On 1/29/2012 3:03 PM, Judy Haffner wrote:
>
> Julie Bove wrote:
>
>> You should give those sheets away and
>> get Air Bakes. Those sheets are horrid
>> and your cookies likely won't come out
>> right.
>
> I swear by those and won't use anything but that kind...cookies turn out
> perfect, each and every time.


I've never had any good results with Air Bakes. The cookies bake too
quickly and brown too much, no matter how closely I watch them. Give me
plain old half sheets every time.

Pennyaline wrote:

>I've never had any good results with Air
> Bakes. The cookies bake too quickly
> and brown too much, no matter how
> closely I watch them. Give me plain old
> half sheets every time.

Well, before I went to Air Bake, I had so many over done cookies, and
since I've switched over, they are perfect each time. My oven bakes a
little hot anyway, so I turn the oven done a little and take them out a
little sooner, as are perfectly done. I tossed all my old sheets out
years ago....good riddance!

Judy

On Sun, 29 Jan 2012 23:00:15 +0100, "Giusi" >
wrote:

>
> "Julie Bove" > ha scritto nel messaggio >
> > You should give those sheets away and get Air Bakes. Those sheets are
> > horrid and your cookies likely won't come out right.
>
> I don't agree. My mother was an extraordinary cookie baker and she never
> had anything but plain, cheap cookie sheets, I bet almost everybody's
> grandma did too.
>
You also have to be careful because they warp. I used mine at too
high a heat and now it bends every time it's in the oven. I bought it
to use as a pizza peel and it should have remained a peel although I
like the idea of no super brown bottoms on cookies.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

"Pennyaline" > wrote in message
...
> On 1/29/2012 12:34 PM, Paul M. Cook wrote:
>> > wrote in message
>> ...
>>> On 29 Jan 2012 18:12:06 GMT, KenK wrote:
>>>
>>>> I bought two $1 small steel cookie sheets at Walmart yesterday.
>>>
>>> Sounds like a recipe for disaster already. Walmart is known for
>>> shitty cookware. And $1/ea cookie sheets....well.
>>>
>>> I've been burned 5 out of 6 times buying cookware/kitchen utensils at
>>> Walmart. The bamboo cutting board is the only thing that lasted more
>>> than 3 months (and didn't get returned after first use).
>>
>> I've never been burned because I know the good stuff from crap. And I
>> don't
>> buy anything at SqualMart - period. You're a slow learner, apparently.
>
> WalMart is not my first choice for shopping, but it is always an option. I
> got several very good aluminum half sheet pans at considerable savings at
> WalMart and Big Lots. Most importantly, I knew not to buy steel pans.

I don't usually buy kitchen things there. But I do have some trays, the
divided kind intended for kid's meals that are still fine. Granted they get
very little use. And I bought a huge metal mixing bowl when I needed to
make a huge pasta salad. It is great! I only buy quality bakeware unless I
am going to use it for something other than baking. For instance, when I
was a kid we made a birdfeeder out of a pie pan. In that case a cheap one
would do.

On Sun, 29 Jan 2012 15:27:57 -0700, Pennyaline
> wrote:

> On 1/29/2012 3:03 PM, Judy Haffner wrote:
> >
> > Julie Bove wrote:
> >
> >> You should give those sheets away and
> >> get Air Bakes. Those sheets are horrid
> >> and your cookies likely won't come out
> >> right.
> >
> > I swear by those and won't use anything but that kind...cookies turn out
> > perfect, each and every time.
>
>
> I've never had any good results with Air Bakes. The cookies bake too
> quickly and brown too much, no matter how closely I watch them. Give me
> plain old half sheets every time.

Really, with Air Bake??? That's not my experience at all.

--

Tell congress not to censor the web. Add your voice here.
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On Jan 29, 2:29*pm, Sqwertz > wrote:
> At least mine are designed that way. *They are probably 10 years old
> and I'm not sure why I haven't thrown them away yet. *Tonight IS trash
> pickup though...
You haven't thrown them away because you're practical? They do just
fine as liners for anything baked that may dribble over, and for into-
the-oven ease when baking six at a time of my mini-loaf quick breads.
Or two sheets for twelve at a time of the loaves that tolerate being
baked well with top-to-bottom rack switcheroos during (sometimes) a 60
minute bake. Great use for them when I'm baking 40 loaves per day, or
even when baking just six to share or freeze.

They're also good for lining shelves in the garage, like the one I use
for four-high stacking Bob's (my biter-cat) canned food that I buy by
the dozen.
....Picky

"Sqwertz" > wrote in message
news
> On Sun, 29 Jan 2012 11:42:17 -0800 (PST), Kalmia wrote:
>
>> Those cookie sheets with the vacuum in between are pretty good too -
>> but stuff still sticks after a while.
>
> Do such things exist - with a vacuum inside? I have some double layer
> sheets but I don't like them because water, and then nasties, gets
> inside the layers and are impossible to drain thoroughly.

I have never had that problem with mine. But I always carefully hand wash
them then tip them to dry immediately. I never soak them.

On Jan 29, 4:02*pm, Sqwertz > wrote:
> On Sun, 29 Jan 2012 11:42:17 -0800 (PST), Kalmia wrote:
> > Those cookie sheets with the vacuum in between are pretty good too -
> > but stuff still sticks after a while.
>
> Do such things exist - with a vacuum inside? *I have some double layer
> sheets but I don't like them because water, and then nasties, gets
> inside the layers and are impossible to drain thoroughly.
>
> -sw

Sorr--ee I really meant "air' chamber, not lack thereof. Matter of
fact, I think mine's going into my next Goodwill load. I can use the
cupboard space.

In article >,
KenK > wrote:

> At my ripe old age I'm going to try making cookies for the first time, at
> first from a prepared mix.
>
> I bought two $1 small steel cookie sheets at Walmart yesterday. Question:
> Should I put aluminum foil on the sheet, then spray it with oil? Foil and
> no oil? No foil but use oil? Neither? Or would all this depend on the kind
> of cookies? I'll likely start out with chocolate chip and then probably
> peanut butter.
>
> Thanks.
>
> TIA

Ken, For most of my cookies, I use Air Bake sheets, insulated aluminum,
and I don't grease cookie sheets. I remember reading something once, a
qyote from a humble woman who said, "it's a mighty poor cookie that
don't grease its own sheet." :-)
--
Barb,
http://web.me.com/barbschaller September 5, 2011

I use alum also, I have 4 small ones with a half inch lip which allows
me to do brownies and pie crusts also-each will hold a dozen small
cookies if they aren't spreaders. I like them best after years of
frustration with soaking/scrubbing/washing of bigger sheets different
metal. These are the perfect size because they sit flat in the bottom of
the sink when I want them to soak.

On 1/29/2012 7:58 PM, Sqwertz wrote:
> On Sun, 29 Jan 2012 15:25:26 -0700, Pennyaline wrote:
>
>> On 1/29/2012 2:02 PM, Sqwertz wrote:
>>> On Sun, 29 Jan 2012 11:42:17 -0800 (PST), Kalmia wrote:
>>>
>>>> Those cookie sheets with the vacuum in between are pretty good too -
>>>> but stuff still sticks after a while.
>>>
>>> Do such things exist - with a vacuum inside? I have some double layer
>>> sheets but I don't like them because water, and then nasties, gets
>>> inside the layers and are impossible to drain thoroughly.
>>
>> Nothing migrates in that can't be made to migrate back out again. After
>> you wash them, put the pans into your oven and set the temp for 250
>> degrees. Once the oven reaches temperature, leave the pans in there at
>> 250 degrees for at least an hour. After that, there will be no more
>> water in them.
>
> That's not exactly cost effective.


You pays your money and you makes your choice. Which would you rather have?

On Sun, 29 Jan 2012 21:26:20 -0600, (z z) wrote:

> I use alum also, I have 4 small ones with a half inch lip which allows
> me to do brownies and pie crusts also-each will hold a dozen small
> cookies if they aren't spreaders. I like them best after years of
> frustration with soaking/scrubbing/washing of bigger sheets different
> metal. These are the perfect size because they sit flat in the bottom of
> the sink when I want them to soak.

I know what you mean about size. When we updated the kitchen and
replaced the counters, we had a sudden glitch when we had to size down
the big sink we bought at the last moment. I told hubby that smaller
was fine, but my half sheets had to fit flat or we'd go with the old
over-mount sink. They had one that solved the configuration issue and
my cookies sheet fit flat in it. Everybody was happy.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

Judy Haffner wrote:
> Pennyaline wrote:
>
>> I've never had any good results with Air
>> Bakes. The cookies bake too quickly
>> and brown too much, no matter how
>> closely I watch them. Give me plain old
>> half sheets every time.
>
> Well, before I went to Air Bake, I had so many over done cookies, and
> since I've switched over, they are perfect each time. My oven bakes a
> little hot anyway, so I turn the oven done a little and take them out
> a little sooner, as are perfectly done. I tossed all my old sheets out
> years ago....good riddance!

Yep! I've never had a bad cookie on them.

On Sun, 29 Jan 2012 21:06:01 -0600, Sqwertz >
wrote:

>On Sun, 29 Jan 2012 15:27:57 -0700, Pennyaline wrote:
>
>> I've never had any good results with Air Bakes.
>
>Either have I. That's just why I just threw them into the trash.

I've got a couple that I don't use-- but I thought it was because
they *didn't* brown, not because they over-browned. shrug

>
>> The cookies bake too
>> quickly and brown too much, no matter how closely I watch them. Give me
>> plain old half sheets every time.
>
>My sturdy aluminum half sheets are my best oven pans.

+1 --- I bought 2 at Sam's one day--- and bought 2 more the next time
I went. [2 for $10-- and they are *sturdy*]

I roast veggies, cook cookies, and bake focaccia in them.

Jim

In article >,
Sqwertz > wrote:

> On Sun, 29 Jan 2012 13:48:44 -0800, Julie Bove wrote:
>
> > You should give those sheets away and get Air Bakes. Those sheets are
> > horrid and your cookies likely won't come out right.
>
> The airbakes are the ones I hate with a passion. They have small
> holes in the corners that allow in moisture and trap it there, causing
> rust inside and all sorts of other nasties. You can hear stuff
> rattling around inside and they smell funny.
>
> At least mine are designed that way. They are probably 10 years old
> and I'm not sure why I haven't thrown them away yet. Tonight IS trash
> pickup though...
>
> -sw

WTF are you talking about, Dude? I've had my AirBakes since they were
all the rage many years ago. The info thing says not to soak them in
water. I wash mine by hand - a quick wipe in the sink with maybe a
soapy sponge and a hot water rinse. I don' have no steenkin' rattles
(except in my haid) in my cookie sheets. And they don't smell funny,
either. :-P Operator Error -- yours!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Pennyaline > wrote:

> On 1/29/2012 3:03 PM, Judy Haffner wrote:
> >
> > Julie Bove wrote:
> >
> >> You should give those sheets away and
> >> get Air Bakes. Those sheets are horrid
> >> and your cookies likely won't come out
> >> right.
> >
> > I swear by those and won't use anything but that kind...cookies turn out
> > perfect, each and every time.
>
>
> I've never had any good results with Air Bakes. The cookies bake too
> quickly and brown too much, no matter how closely I watch them. Give me
> plain old half sheets every time.

That's really interesting because my experience with them is that
cookies don't brown as well and they take longer to bake. Weird that.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Sqwertz > wrote:

> On Sun, 29 Jan 2012 11:42:17 -0800 (PST), Kalmia wrote:
>
> > Those cookie sheets with the vacuum in between are pretty good too -
> > but stuff still sticks after a while.
>
> Do such things exist - with a vacuum inside? I have some double layer
> sheets but I don't like them because water, and then nasties, gets
> inside the layers and are impossible to drain thoroughly.
>
> -sw

Steve, I know a baker who uses two plain sheets, stacked, for her
cookies, giving the effect of an insulated sheet. She wins lots of
baking prizes at our state fair.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On 1/30/2012 8:59 AM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> On Sun, 29 Jan 2012 11:42:17 -0800 (PST), Kalmia wrote:
>>
>>> Those cookie sheets with the vacuum in between are pretty good too -
>>> but stuff still sticks after a while.
>>
>> Do such things exist - with a vacuum inside? I have some double layer
>> sheets but I don't like them because water, and then nasties, gets
>> inside the layers and are impossible to drain thoroughly.
>>
>> -sw
>
> Steve, I know a baker who uses two plain sheets, stacked, for her
> cookies, giving the effect of an insulated sheet. She wins lots of
> baking prizes at our state fair.

I sometimes do that, it works very well. It even has a name -
"double-panning".

merryb > wrote in
:

> On Jan 29, 10:12*am, KenK > wrote:
>> At my ripe old age I'm going to try making cookies for the first
>> time, at first from a prepared mix.
>>
>> I bought two $1 small steel cookie sheets at Walmart yesterday.
>> Question: Should I put aluminum foil on the sheet, then spray it with
>> oil? Foil and no oil? No foil but use oil? Neither? Or would all this
>> depend on the kin
> d
>> of cookies? I'll likely start out with chocolate chip and then
>> probably peanut butter.
>>
>> Thanks.
>>
>> TIA
>>
>> --
>> "Experience is something you don't get until
>> just after you need it." Steven Wright
>
> Depends on the cookie- does it say on the package?
>

I checked after I posted - says nothing about foil but does say no
grease.



--
"Experience is something you don't get until
just after you need it." Steven Wright

On Jan 30, 8:28*am, KenK > wrote:
> merryb > wrote :
>
>
>
>
>
>
>
>
>
> > On Jan 29, 10:12*am, KenK > wrote:
> >> At my ripe old age I'm going to try making cookies for the first
> >> time, at first from a prepared mix.
>
> >> I bought two $1 small steel cookie sheets at Walmart yesterday.
> >> Question: Should I put aluminum foil on the sheet, then spray it with
> >> oil? Foil and no oil? No foil but use oil? Neither? Or would all this
> >> depend on the kin
> > d
> >> of cookies? I'll likely start out with chocolate chip and then
> >> probably peanut butter.
>
> >> Thanks.
>
> >> TIA
>
> >> --
> >> "Experience is something you don't get until
> >> just after you need it." Steven Wright
>
> > Depends on the cookie- does it say on the package?
>
> I checked after I posted - says nothing about foil but does say no
> grease.
>
> --
> "Experience is something you don't get until
> just after you need it." Steven Wright

So how did they come out? Do you think you'll try to make some from
scratch? If you need any tips, just ask!

Melba's Jammin' wrote:

>WTF are you talking about, Dude? I've
> had my AirBakes since they were all the
> rage many years ago. The info thing
> says not to soak them in water. I wash
> mine by hand - a quick wipe in the sink
>with maybe a soapy sponge and a hot
> water rinse. I don' have no steenkin'
> rattles (except in my haid) in my cookie
> sheets. And they don't smell funny,
> either. :-P * Operator Error -- yours!

Same here, I've had mine for ages and have never once SOAKED
them....everyone that has them, should know NOT to do that. I just use a
plastic scrubber (wet it down and put a little liquid dish soap on the
cookie sheet) and scrub it lightly with that, but not that often, as I
find them to be better if are "seasoned) and unless a cookie creates a
mess (like the Raspberry Almond Shortbread Thumbprints I make, if the
jam bakes out a little onto the sheet) then I just wipe them good with a
paper towel when I'm done and store them in my cupboard. The oven
temperature for baking the next batch of cookies, is going to kill any
"bacteria" that would be on the sheet. I've never had food poisoning
from eating homemade cookies! <)

Another thing people have to do is check the bottom of their cookie
sheets. If the bottom gets too dark, so will the cookies, and in that
case, it's time to purchase new cookie sheets, and you're not going to
get a good quality sheet unless you PAY a bit for them, and not go to
the Dollar Store shopping for them!

Judy

merryb > wrote in
:

> On Jan 30, 8:28*am, KenK > wrote:
>> merryb > wrote
>> innews:34e3c8d6-a4fb-4714-adb7-4ab0a5a2c33
> :
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On Jan 29, 10:12*am, KenK > wrote:
>> >> At my ripe old age I'm going to try making cookies for the first
>> >> time, at first from a prepared mix.
>>
>> >> I bought two $1 small steel cookie sheets at Walmart yesterday.
>> >> Question: Should I put aluminum foil on the sheet, then spray it
>> >> with oil? Foil and no oil? No foil but use oil? Neither? Or would
>> >> all this depend on the kin
>> > d
>> >> of cookies? I'll likely start out with chocolate chip and then
>> >> probably peanut butter.
>>
>> >> Thanks.
>>
>> >> TIA
>>
>> >> --
>> >> "Experience is something you don't get until
>> >> just after you need it." Steven Wright
>>
>> > Depends on the cookie- does it say on the package?
>>
>> I checked after I posted - says nothing about foil but does say no
>> grease.
>>
>> --
>> "Experience is something you don't get until
>> just after you need it." Steven Wright
>
> So how did they come out? Do you think you'll try to make some from
> scratch? If you need any tips, just ask!
>

Haven't tried yet. I move very very slowly on such things. I'm an old
creature of habit and don't change my schedule lightly. Sometime this
week - maybe.

Thank you much for your offer of help.



--
"Experience is something you don't get until
just after you need it." Steven Wright

On Jan 30, 8:57*am, KenK > wrote:
> merryb > wrote :
>
>
>
>
>
>
>
>
>
> > On Jan 30, 8:28*am, KenK > wrote:
> >> merryb > wrote
> >> innews:34e3c8d6-a4fb-4714-adb7-4ab0a5a2c33
> > :
>
> >> > On Jan 29, 10:12*am, KenK > wrote:
> >> >> At my ripe old age I'm going to try making cookies for the first
> >> >> time, at first from a prepared mix.
>
> >> >> I bought two $1 small steel cookie sheets at Walmart yesterday.
> >> >> Question: Should I put aluminum foil on the sheet, then spray it
> >> >> with oil? Foil and no oil? No foil but use oil? Neither? Or would
> >> >> all this depend on the kin
> >> > d
> >> >> of cookies? I'll likely start out with chocolate chip and then
> >> >> probably peanut butter.
>
> >> >> Thanks.
>
> >> >> TIA
>
> >> >> --
> >> >> "Experience is something you don't get until
> >> >> just after you need it." Steven Wright
>
> >> > Depends on the cookie- does it say on the package?
>
> >> I checked after I posted - says nothing about foil but does say no
> >> grease.
>
> >> --
> >> "Experience is something you don't get until
> >> just after you need it." Steven Wright
>
> > So how did they come out? Do you think you'll try to make some from
> > scratch? If you need any tips, just ask!
>
> Haven't tried yet. I move very very slowly on such things. I'm an old
> creature of habit and don't change my schedule lightly. Sometime this
> week - maybe.
>
> Thank you much for your offer of help.
>
> --
> "Experience is something you don't get until
> just after you need it." Steven Wright

Anytime- good for you for trying something new to you!