Stoneware vs. Cookie Sheet: A Comparison for Baking Enthusiasts

[legacypc46]

I haven't been able to bring myself to use the cookie sheet yet (such a stoneware diehard). For those who have tried both, what are your thoughts on the cookie sheet as compared to the stoneware?

 

[ChefBeckyD]

You know, I really thought I would hate it, but I used it this afternoon to make Oatmeal Scotchie cookies. I wanted to be able to set the time for 12 minutes and pull them out, and with the first batch on a stone, it takes longer...so I used my cookie sheet.

The cookies came out wonderful. A bit crisp around the edges, and chewy in the middle. I thought the metal sheet worked great for them.

 

[DebbieJ]

I actually prefer the cookie sheets to stoneware for cookies. But for frozen convenience foods, I still prefer the stone.

 

[legacypc46]

Hmmm, good to know. Looks like I'll opt to get another one. Thanks Becky and Deb!

 

[gailz2]

I made two batches of cookies the other day--one on the LBP and one on the cookie sheet--the LBP were far superior!

 

[babywings76]

I've tried the cookie sheet and as far as cookie sheets go, these are really nice. But I do prefer my cookies to be done on stoneware. (I was very reluctant to try stoneware for cookies. But after several attempts, I came to just love it!) It does add a couple minutes to the first batch, but I don't mind too much. It's worth it to get very evenly cooked cookies. Cooking them on the metal cookie sheets seems to make the edges darker and crisper than the middles, and I prefer a soft, chewy cookie.