An insulated cookie sheet is made from two thin sheets of metal with an air space in between.
insulated cookie sheets hold the heat from the oven longer than an air bake cookie sheet
The point of a cookie sheet is so you don't get your pan dirty. Also, because some cookie sheets have a coating so the cookies don't stick to it. LOL
You would need a smaller cookie sheet.
Silicon cookies sheet bake more evenly then teflon and as an added bonus they don't get scratched.
I find ALLUMINUM cookie sheets the best. All the daker ones, non stick , draw moisture and or bake the cookies to fast on the bottom. Been using Alluminium sheets for decades (46years) would NOT use anything else. They are hard to find. I got mine in a Restaurant supply store. Maybe you can check online, Amazon. Put in alluminium cookie sheet and see what comes up.
It doesnt matter
Most of the cookie sheet pans are made of anodized steel. Some of them have a non-stick surface, some don't. Another popular type of cookie sheet material is silicone. The silicone cookie sheets are non-stick and come in many bright colors and they are a little more expensive.
It depends is the sheet metal, how long are you cooking them, and what ingredients are in them.
No, cookie sheets are flat metal pans used to bake cookies, while wax paper is a type of non-stick paper used to prevent food from sticking to surfaces or for wrapping food. Cookie sheets are used for baking, while wax paper is used for lining pans or wrapping food.
A cooking sheet is used for like if you want to make cookies you would put the dough on the sheet (but spread them a little apart so the cookies can get bigger). There are other things that look like cookie sheets but they are pizza pans its the same thing as a cookie sheet just round.
Could be both or neither. A dark cookie sheet will brown quicker. Placement in the oven. Too close to the bottom. The oven may not be accurate. The type of cookie, the higher the sugar content, the more likely it is to burn. You can try using parchment paper between the dough and the tray. Lower the temperature 25 degrees.