This might work, but only if paper is greased both sides. If you have run out of baking paper, greased greaseproof or brown paper would be better alternatives
You should lightly grease it or use parchment paper to line the pan.
You lay the foil over the baking sheet. You do this to protect your sheet and to make whatever you are baking easier to remove. If you have a non-stick coated sheet it may not be needed.
Yes
It depends on what kind of cookie you are baking..... sugar cookie chocolate chip cookie snickerdoodles holiday cookie If you tell what kind you are baking then someone can help you out
Bakers line their sheet pans with parchment paper.
Yes, but it will not be a straight line.
No, it does not. Take a sheet of A4 paper and fold it across the diagonal, and you will see that the two halfs do not line up.
It is preferred that you use baking cups so they will not stick to the pan or crumble when you try to eat them. If you are making them for a party or event, stick with baking cups. Otherwise, when you just feel like making some, it is recommended that you use Vegetable Cooking Spray :)
Yes, on a plane surface (a flat sheet of paper, for example).
Mars and Jupiter are always in a straight line. You need a third point of reference to compare the two to. Take a sheet of graph paper and randomly place two points. They can be connected by a straight line and no matter where they are on the paper, they can be aligned.
Yes you can. I make full size sheet pan (18 x 26) Pineapple Upside Down Cakes. The techique I use is to first spray the sheet pan with nonstick cooking spray. Then I place the aluminum foil over the sheet pan allowing it to be at least a inch higher then the edges of the sheet pan. The foil keeps the mixture from spilling out when using a shallow sheet pan. After baking I let it cool down and then flip it. Peeling the foil carefully off the cake.
The darker paper will absorb more heat and cause the bottom to be browner or possibly burn. I use regular typing or copy paper all the time. It tends to stick to the baked product more than parchment paper, but it pulls off with no problem.