My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I
made my first batch of cookies on Saturday using the new sheets and found
that, with my thin cookie recipe, the cookies spread more than they ever
have before. Also, the pan's stayed hotter for alot longer than my old pans
(some-brand non-stick). The cookies themselves came out just fine, but were
unfortunately too wide to fit through the mouth of the cookie jar...

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?

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"