Thanks for the AirBake pans tip

[eridani]

Just made up some chocolate chip cookies using my KitchenAid to speed the process up quite a bit. I baked the cookies 12 minutes instead of the 9 to 11 recommended on the package, and they came out beautifully! We don't have gas available in our area and so are stuck with an electric stove and oven. I always thought that was why I had problems with burned cookie bottoms, but that isn't the case at all. Just turned into a huge AirBake fan!

[TreasonousBastard]

1. AirBake Rules! I left mine in the oven when I moved and...

realized it just as I was mixing up a huge batch of cookies.

They're not everywhere, but I did finally find replacements after almost ruining that batch. I can't imagine why any other cookie sheets exist.

[midnight armadillo]

2. I hate them.

They never bake the bottom of the cookies well and I ended up giving away my old Airbake cookie sheets a number of years ago. I use a fairly heavy gauge steel cookie sheet that scored highly in Cooks Illustrated a few years ago. Perfect cookies every time in a crappy electric oven.

[Callalily]

3. I'm with you.

I've never had any luck using Airbake cookie sheets. Haven't used mine in years. Guess I should give mine away too.

[sandnsea]

4. I agree

I use whatever old crappy cookie sheets I've used for years. I'm glad to know I'm not the only one that isn't an airbake fan. I like the bottom of the cookie to be, well, baked for lack of a better word.

[ekelly]

6. I gave mine away after the second use...

Resulted in awful cookies....underbaked.

[Shakespeare]

7. So do I. Plain cookie sheet + parchment is hard to beat.

I never could get cookies to cook right on airbake sheets. Gave them away.

[htuttle]

5. I have the best luck baking on parchment paper

At least for the stuff I bake, which is usually biscuits, soda bread and focaccia. I just baked a focaccia on parchment this morning, and it came out perfectly.

Then again, I have a gas oven, so it's probably easier.

:shrug:

[mopinko]

8. uniform cookie size is the most important thing, imho

that and creaming the butter just right. i use ice cream scoops for a lot of them.

[fadedrose]

9. Ice Cream Scoops - Dishers

I have them in all different sizes - tiny for thumbprints, slightly bigger for choc chip, then meatballs, doggie portions for freezer, quarterpounders for burgers stored in freezer...sometimes I even use them for ice cream....:) They're nice for mashed potatoes if you're serving a bunch of people food on plates...

Dishers are great.

They make your cookies or whatever look Very professional.