"Darryl L. Pierce" > wrote in message
s.com...
> 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).