Vox Humana wrote:

>> >> Any suggestions on working with aluminum baking sheets? Should I
>> >> freeze
>> > them
>> >> prior to making cookies in order to keep the cookies from spreading
>> >> too quickly?
>> >
>> > You can try chilling the dough instead of the sheets.
>>
>> The cookie dough I chilled in the refridgerator for about an hour or so.
>> Perhaps colder would be better?
>
> If the only thing that has changed is the pans, then obviously they are
> the
> issue. I would first start by lowering the temperature by 25F. If that
> doesn't help, then you could modify the recipe. If you are using all
> butter, try substituting half the butter for solid vegetable shortening
> (Crisco). You could also add another egg and adjust the flour to get the
> proper consistency (if there is liquid, you might take out a couple of
> tablespoons to compensate for the egg).

That's the kind of suggestion I was looking for, how to compensate in the
recipe for changes in the hardware. I'll be baking this weekend so I'll get
back with what changed and how it worked.

--
Darryl L. Pierce >
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"What do you care what other people think, Mr. Feynman?"