Cookie Sheets

The bottom sheet does not burn because one would be careful not to position the bottom rack too close to the heating element.

insulated cookie sheets hold the heat from the oven longer than an air bake cookie sheet

I'm not too sure about that, but I do know that glass cooks things quicker. Since glass is clear, infrared waves from the fire in your oven travels through the sheet and hits the cookies directly (radiation), as opposed to a metal sheet which must absorb the heat waves then transfer them into the cookies through conduction. Of course, both types of oven still use heat transfer through hot air, known as convection.

Because the glass cooks quicker, you may be overbaking the cookies so they set in the oven and then cannot fall once they come out. That's just a guess though.

it does not

you could use a binlid a baking tray or sometimes your bums

Assuming the cookie sheet to be a rectangle, and 12 and 20 inches are the dimensions of the sheet, the area of the rectangle is s1s2. Plugging in the values yield 12(20) = 240 square inches.

Depends on what you are cooking, non stick sprays work well. Oil not so much. Any solid shortening should work.

This depends on a number of things:

1. The size of the baking sheet
2. The amount of batter used for each cookie (that is, the size that the cookies will be when finished)
3. The recipe (some kinds of cookies spread a lot, while others don't at all)

Yes, certain foods may still stick to nonstick pans. Foods with a lot of flour often will.

Practically speaking, it saves you having to clean your oven! But the added layer of metal can make your bottom crust more crispy without burning the top crust. The extra weight will hold more heat to the bottom of the pie.

I would also add,

If your baking more than one batch of cookies, cool the sheet before putting new dough on it. Putting dough on a hot sheet causes it to start cooking before you even get it in the oven. A quick way to cool your sheet is to turn it upside-down and run cold water on it. Oh, and you want to pull them out about 1 min early. When you pull them out, to cool enough to get them off the pan, they are still cooking because the pan is hot.

Previous answer: A very good one FYI :)

Burned cookies can be caused by a number of things, including:

1. Oven temperature that is too high

2. Baking them for too long

3. Placing the pan too low in the oven

4. The type of oven you are using (e.g. gas vs. electric)

In terms of pans, cookie sheets that are darker in colour will brown the bottoms of the cookies a lot faster (leading to them to potentially burn) than lighter coloured sheets.

also when your done baking it let it sit for a few minutes because if you try to pick it up right away t might break

it really depends on how big you want them. if you want a medium then about 3 cups for two. then just work it out from their. if one medium pizza is 1.05 then a large would probably be about 3 cups. for a large. then divide it bye two to make 2 medium pizzas. its pretty easy...

a Drop cookie

Hey i am doing the same project but the lvs i have is a four Just buy three types of cookie sheets and have atleast a pack o cookies and try the experiment

im doing the same one to but i dnt understand how to do it!!!!

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.

conduction

Trying out my first silicon bundt pan, I wasn't sure if it would be stable enough when filled with cake batter to transfer into the oven without a spill and if the wire oven rack would be enough for adequate support. I put a small baking sheet under it. The results were awful. The cake looked done and delicious from what I could see, but when I let it cool thoroughly and turned it out onto a serving plate, about 2/3 of the cake was still uncooked and I ended up with a large chocolate lake in the center. Next time I will try it without the baking sheet and see how that does. One idea is that it probably needs the hot air to circulate through the middle opening in order to cook completely.

You might try heating the plate first. Hopefully the plastic will become warm and melty enough to rub away with a cloth. Steel wool might also be an option, but you take the risk of scratching the enamel surface.

The reason why is because the tin foil is trying to expand because of the heat......

No, wax paper is not meant for the oven. Use a silicone baking mat. The Baking Barn Store has the best one on the market. It is the largest, 100% raw silicone so it can be custom cut to fit your pan, heats evenly so your cookies turn out right each time, saves the life of your pans, makes clean up easy, saves using sprays or 1 time use parchment paper, and more.

when you put cookies in the oven on a baking pan, the heat begins at the edge of the pan and works its way to the middle. By the time the heat is transported to the middle the edges of the cookies are really already done. So really you have to take the cookies out when you see the edges brown, even though it may not look or feel like its done, when you give it time to cool off the cookies will be soft and warm in the inside.

No, they are intended to keep the bottom of the cookies slightly cooler so the top fully browns while keeping the cookie soft and chewy instead of becoming crisp and brittle.

Don't use them for baking cookies that should be crisp and brittle, like ginger snaps.

You should get Angelias quick American cook book.

An insulated cookie sheet is made from two thin sheets of metal with an air space in between.

Crumble, possibly.