>>>>> 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.
>

Melt the butter and combine all the ingredients at once instead of creaming
the solid butter and sugar first. The resulting dough will be kind of
soft, so refrigerate it for an hour if it is too sticky to work. Melting
the butter frees up its whey to develop the gluten in the flour a little.

You also might try using bread flour instead of AP.

It sounds like your oven is too hot.

Best regards,
Bob