What are other materials that you might use, other than an aluminum cookie sheet, to bake cookies? I am a cooking and baking novice mainly. But, when I do it, I really get into it and love it! :)

Wax paper is helpful :)

Wax paper is helpful :)

Dear Kae,

Thank you for your answer! Do you mean using wax paper in the oven? I know that I have heard of using wax paper, but what to you put it on? I always have to look this stuff up because I have trouble remembering about how to do it since I don't do it all that often. It is nice to be able to discuss these things with "live" sources of information! Thank you! :)

My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself! :D

Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!

Hugs, Didi

My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself! :D

Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!

Hugs, DidiWow!! I didn't know that you can do that. I'm going to try that next time I make cookies. I made Banana cookies earlier. I didn't even know there was a banana cookie until I found the recipe in one of my son's Highlights book. And they taste pretty good to.

Originally posted by grammadidi My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself!

Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!

Hugs, Didi

How did you do "secret" messages? What made them so secret, please? Actually, this kind of subject may be best left to some other types of threads that I am going to start as we approach the major holiday seasons of various faiths. I usually host the neighborhood Christmas party at my home. I will be looking for good suggestions from this site concerning certain things. But, since you have offered and I have asked, I don't see the harm in discussing about your cookies here.

I am still wondering about the use of the waxed paper, though? :confused:

I just baked the cookies in what I think is a rectangular pizza pan. But, I'm not really sure...

Wow!!!! I didn't know that you can do that. I'm going to try that next time I make cookies. I made Banana cookies earlier. I didn't even know there was a banana cookie til I found the recipe in one of my son's Highlights book. And they taste pretty good to.

Okay, here you go... don't tell my mom I gave you this recipe! :D

Chocolate Coconut Cookies

Bring to boil the following ingredients:

2 cups sugar
1/2 cup butter
1/2 cup milk

After boiled, add to 3 cups rolled oats, 1 cup of coconut, 5 tablespoons of cocoa, a pinch of salt and a dash of vanilla.

Once mixed, drop onto waxed paper and chill.

Enjoy!

Hugs, Didi

How did you do "secret" messages? What made them so secret, please? Actually, this kind of subject may be best left to some other types of threads that I am going to start as we approach the major holiday seasons of various faiths. I usually host the neighborhood Christmas party at my home. I will be looking for good suggestions from this site concerning certain things. But, since you have offered and I have asked, I don't see the harm in discussing about your cookies here.

I am still wondering about the use of the waxed paper, though? :confused:

Secret messages were just little things I wrote to the kids with chocolate icing that I piped on, just like you would pipe "Happy Birthday" onto a cake. I would do silly little games with them, usually to encourage them to read. They could be jokes, or clues to finding a new toy or activity. With the younger children I would make shapes, 3 letter words or simple math questions with the marshmallows and if they guessed them, they could have that piece of the pizza! :D You have to make learning fun, you know!

Hugs, Didi

Secret messages were just little things I wrote to the kids with chocolate icing that I piped on, just like you would pipe "Happy Birthday" onto a cake. I would do silly little games with them, usually to encourage them to read. They could be jokes, or clues to finding a new toy or activity. With the younger children I would make shapes, 3 letter words or simple math questions with the marshmallows and if they guessed them, they could have that piece of the pizza! :D You have to make learning fun, you know!

Hugs, Didi

Incredibly creative as you usually are, Didi!

I use a baking stone. Mine is from pampered chef, but you can buy them at wally world. They are great not only for cookies, but you can use it for pizzas or biscuits too. I have been making a lot of cookies lately. The more you bake on it... the more it "seasons"(turns black) and the better it cooks. LOVE IT!!
Lazy cookies:

2eggs
1/4 c oil
1 box cake mix -duncan hines or like
(optional) add choc morsels or whatever flavor you want
Mix all... drop spoonful on stone... bake 350 about 10 minutes

Makes about 3 doz

Dear Kae,

Thank you for your answer! Do you mean using wax paper in the oven? I know that I have heard of using wax paper, but what to you put it on? I always have to look this stuff up because I have trouble remembering about how to do it since I don't do it all that often. It is nice to be able to discuss these things with "live" sources of information! Thank you! :)
Oh no deary... don't put it in the oven:D
I'm sorry for not explaining better. I use wax paper to place the cookies on after they are cooked so that they don't stick while they are cooling.

Okay, here you go.... don't tell my mom I gave you this recipe! :D

Chocolate Coconut Cookies

Bring to boil the following ingredients:

2 cups sugar
1/2 cup butter
1/2 cup milk

After boiled, add to 3 cups rolled oats, 1 cup of coconut, 5 tablespoons of cocoa, a pinch of salt and a dash of vanilla.

Once mixed, drop onto waxed paper and chill.

Enjoy!

Hugs, Didi
My recipe is almost the same. I add the butter after the milk and sugar are boiled, but before anything else. 1 Tablespoon of cocoa instead of 5, no salt, 1/2 cup of cornflakes, and 1/2 cup of peanut butter.

The peanut butter makes them AWESOME.

Comments on this post N0help4u (https://www.askmehelpdesk.com/members/n0help4u.html) agrees: also use the wax paper before baking to roll them and chill them then you can cut them like the ready made store bought

nohelp4u, that is an awesome trick... I'll be trying that one for sure:D

Also Clough, I'm no betty crocker and I like to burn things, so I bought an insulated cookie baking sheet... works like a charm:)

I am a terrible cookie maker but I noticed that it is best to use butter and only sift the flour if the directions say to. Also chilling in the wax paper before they are baked seems to help. Don't leave them in longer than the recipe says even if they look like they need another minute.

Parchment paper is usually sold by the baking goods or sometimes where you get foil or plastic wraps, also works well for making cookies on, less mess to clean.
Here's a good recipe for kids, Chocolate Ice cream cookies sandwiches:
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda
1 cup unsweetened butter
1 cup brown sugar
1 cup granulated sugar
3 large eggs
2 1/2 tbsp. vanilla extract
4 1/2 pints Ice cream

Preheat oven 350 degrees
Sift flour, cocoa, baking powder, salt, baking soda, in a bowl
In another bowl with mixer on medium, beat butterm gradually add sugars until lite, about 5 minutes.
Beat in eggs and vanilla, Beat in 1/2 the flour, stir in remaining flour till blended.
Grease baking sheet, and drop by heaping tbsp. 3 inches apart. Bake 12-14 minutes till golden. Let cool.
Just before serving let Ice Cream soften, Takes about 30 minutes in fridge, when slightly soft, place a good amount on a cookie and top, with another cookie!! Can be kept in freezer for a short amount of time if too soft.

Here's my version of Didi's recipe --

Fudgies

Add together in pot and bring to boil the following ingredients:
2 cups sugar
1 stick butter
1/4 cup cocoa
1/2 cup milk

Allow a rolling boil for 1.5 minutes. Turn off heat. Add 1/4 cup (or more) peanut butter, 1/2 teaspoon vanilla, and 3 cups quick rolled oats.

Once mixed thoroughly, drop onto waxed paper and let cool. (If mixture gets too dried out while putting out onto waxed paper, add 1/4 or more teaspoon water and mix again.)

For variation, add 1/4 (or more) cup of raisins or coconut or dried cherry bits, etc. in whatever combination you wish.

**********

Macaroons, meringues, and other cookies are baked on parchment paper on cookie sheets.

Some cookie recipes (chocolate chip!) work well not only as individual cookies but also baked in a 9"x13" pan.

If I don't feel like getting out my baked cookie cooling racks, I will pull out of the recycling bin a section of newspaper and lay waxed paper over it, then placed hot cookies there to cool.

Sometimes the cookie dough tastes better than the baked cookies.

My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself! :D

Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!

Hugs, Didi

So, are you saying that the heating process for the cookies is done in a pot on the stove and then the way the cookies are then finished is by letting them dry on the waxed paper?

Also, why is a double boiler preferable? About all the double boiling that I do involves the heating up lacquer when I do refinishing. :)

I use a baking stone. Mine is from pampered chef, but you can buy them at wally world. They are great not only for cookies, but you can use it for pizzas or biscuits too. I have been making alot of cookies lately. The more you bake on it...the more it "seasons"(turns black) and the better it cooks. LOVE IT!!!
Lazy cookies:

2eggs
1/4 c oil
1 box cake mix -duncan hines or like
(optional) add choc morsels or whatever flavor you want
mix all..... drop spoonful on stone...bake 350 about 10 mins

makes about 3 doz

Is this baking stone an actual stone, or some sort of man made material?

I use a baking stone. Mine is from pampered chef, but you can buy them at wally world. They are great not only for cookies, but you can use it for pizzas or biscuits too. I have been making alot of cookies lately. The more you bake on it...the more it "seasons"(turns black) and the better it cooks. LOVE IT!!!
Lazy cookies:

2eggs
1/4 c oil
1 box cake mix -duncan hines or like
(optional) add choc morsels or whatever flavor you want
mix all..... drop spoonful on stone...bake 350 about 10 mins

makes about 3 doz

So, is this baking stone something that must be maintained in a similar way as cast iron skillets are, as was discussed on the following thread?

https://www.askmehelpdesk.com/food-drink/cast-iron-skillets-142025.html

nohelp4u, that is an awesome trick...I'll be trying that one for sure:D

Also Clough, I'm no betty crocker and I like to burn things, so I bought an insulated cookie baking sheet...works like a charm:)

Your mentioning Betty Crocker just reminded me of the time my brother graduated from high school. I think that I was in the sixth grade and the year must have been about 1969.

As everyone went up, one-by-one, to get their diplomas, they came to the section of people whose first letter of their last name was "C." One gal was named Betty Crocker! When her name was announced, it seemed like everyone laughed. I felt very sorry for her! What a thing to remember about her graduation... :(

So, are you saying that the heating process for the cookies is done in a pot on the stove and then the way the cookies are then finished is by letting them dry on the waxed paper?

Also, why is a double boiler preferable? About all the double boiling that I do involves the heating up lacquer when I do refinishing. :)

Yes, the cookies, instead of being baked in the oven, are cooked on the stovetop much like one makes fudge. Instead of cooking to a certain boiling point, like one does with fudge, one boils these stove-top cookies a minute and not more than two minutes. That sort of applies the same principle but the cook doesn't have to mess with a candy thermometer.

A double boiler will have water in the bottom pot and the stuff (chocolate pieces/squares or caramels) in the top pot. As the water heats up in the bottom pot, the stuff in the top pot will begin to melt. A watchful cook will stir the stuff in the top pot and regulate how quickly it all melts by adjusting the flame/burner under the bottom pot. The reason a double boiler is used is to slowly and carefully melt stuff. If only one pot were used and sat directly on the flame/burner, the contents could possibly burn or there could be other disasters. (My fudgies recipe uses only one pot, not a double boiler, because I am a risk-taker cook and love to live dangerously.)

So, are you saying that the heating process for the cookies is done in a pot on the stove and then the way the cookies are then finished is by letting them dry on the waxed paper?

Also, why is a double boiler preferable? About all the double boiling that I do involves the heating up lacquer when I do refinishing. :)

Hahaha! You're hilarious! I love your sense of humour!

Yes, you are correct. You do not bake these cookies. They are very simple, but they melt in your mouth and fill the senses with incredible textures. :) I don't know if letting them 'dry' is the purpose... more like letting them cool and set. :p

The double boiler is preferable to prevent burning the ingredients. It is more likely to happen on direct heat.

By the way, Craig, I sent you an email a little bit ago. Did you get it? It was semi-important. (That's kind of like semi-sweet chocolate.) :rolleyes:

Hugs, Didi

nohelp4u, that is an awesome trick...I'll be trying that one for sure:D

Also Clough, I'm no betty crocker and I like to burn things, so I bought an insulated cookie baking sheet...works like a charm:)

What's an insulated cookie baking sheet? What is the material or materials of which it is composed?

So, is this baking stone something that must be maintained in a similar way as cast iron skillets are

No, a baking stone is make of, um, stone. Here's the composition: 15-45% portland cement, 30-55% fireclay, 4-11% mullite, 2-6% silica, 0.5-3% glass fiber, 10-30% water and 0.03-1.5% of a plasticizer plus a pigment in order to produce a colored baking stone. It is breakable and must be gently washed but not with soap or SOS or Comet cleanser, just warm water and a scrubber to get off any debris.

I recently awarded my baking stone to AmVets since I hated it and never had good luck with it.

Hahaha! You're hilarious! I love your sense of humour!

Yes, you are correct. You do not bake these cookies. They are very simple, but they melt in your mouth and fill the senses with incredible textures. :) I don't know if letting them 'dry' is the purpose... more like letting them cool and set. :p

The double boiler is preferable to prevent burning the ingredients. It is more likely to happen on direct heat.

By the way, Craig, I sent you an email a little bit ago. Did you get it? It was semi-important. (That's kinda like semi-sweet chocolate.) :rolleyes:

Hugs, Didi

Just moved me, a lot of food, computer and other stuff back into my home after house and dog-sitting. Have oogobs of email that is still on the server to download into my computer. Did not download much email into my computer because the phone line connection was so poor in the home where I was.

I will download in just a bit. May take me a little while. Am on a phone line here too, although it's much better than the other connection. When downloading email, I tend to not be able to jump around on sites when I am doing it.

There should be a DSL package cheaper than dial-up around there, isn't there? My bil in Hampton switched recently.

I hope you're writing down all this cooking stuff, Craig.

No, a baking stone is make of, um, stone. Here's the composition: 15-45% portland cement, 30-55% fireclay, 4-11% mullite, 2-6% silica, 0.5-3% glass fiber, 10-30% water and 0.03-1.5% of a plasticizer plus a pigment in order to produce a colored baking stone. It is breakable and must be gently washed but not with soap or SOS or Comet cleanser, just warm water and a scrubber to get off any debris.

I recently awarded my baking stone to AmVets since I hated it and never had good luck with it.

So, I take it that there must be better and worse kinds/types/brands of baking stones?

There should be a DSL package cheaper than dial-up around there, isn't there? My bil in Hampton switched recently.

I hope you're writing down all this cooking stuff, Craig.

Just did, Carol! Please look down, or up! :p

So, I take it that there must be better and worse kinds/types/brands of baking stones?

I know people who bake cookies on them, reheat pizza on them, probably warm their mittens on them, and generally think they are the best thing since fire was invented, so I probably had a cheap version or something. I hated mine.

Am going to download email... now!

(Michelle is posting her songs and poems now in another thread. Maybe Clough can put them to music.)

(Michelle is posting her songs and poems now in another thread. Maybe Clough can put them to music.)

Well, there may be hope yet for the girl! :) Good to see her trying some different things!

I'll check it out.. :)

Thank you for letting me know, Carol!

Email has been downloaded. Thanks Didi!

Originally Posted by grammadidi
My favourite cookies are cocoa, oatmeal and coconut. I mix the ingredients, heat them in a pot on the stove (double boiler preferably, but not necessary), then drop them by spoonfuls onto waxed paper. They are awesome and I never burn myself!

Sometimes I use a pizza pan and make one giant chocolate chip with nuts (and sometimes marshmallows) cookie. When I used to babysit I would tell the kids we were having pizzas for lunch and they would get so excited because they knew that one of them was my famous giant chocolate chip cookie with secret messages on top (done with the marshmallows or with a thin chocolate icing printing)!

Hugs, Didi


Wow!! I didn't know that you can do that. I'm going to try that next time I make cookies. I made Banana cookies earlier. I didn't even know there was a banana cookie until I found the recipe in one of my son's Highlights book. And they taste pretty good to.

And, I didn't know that they posted recipes in Highlights books! :)

I'm guessing (hoping?) there will be a Christmas cookie recipe thread started one of these days. I start baking around Thanksgiving and freeze each batch to save until Christmas.

ONLY FIVE DAYS UNTIL YOUR BIRTHDAY, WONDERGIRL!! :) :D ;) :eek:

You and dr. luther making any plans? :D

No plans yet. Martin hasn't contacted me.

Have you ever heard of Portillo's?

No plans yet. Martin hasn't contacted me.

Have you ever heard of Portillo's?

Oh, so you're on a first name basis with Dr. Luther, eh?

In answer to your question, "No."

It's a Chicago area restaurant chain. Their main food is Italian beef and Chicago hot dogs. Since they started years ago, they've branched out into salads and chocolate cake and grilled tuna sandwiches and full-slab or half-slab ribs a la carte or dinners, and so many other things. I could eat there every night for two weeks and never repeat myself. I hope there's a Portillo's in heaven. That's what I want for my birthday supper (in our family the birthday person gets to pick the food).

Okay, here you go.... don't tell my mom I gave you this recipe! :D

Chocolate Coconut Cookies

Bring to boil the following ingredients:

2 cups sugar
1/2 cup butter
1/2 cup milk

After boiled, add to 3 cups rolled oats, 1 cup of coconut, 5 tablespoons of cocoa, a pinch of salt and a dash of vanilla.

Once mixed, drop onto waxed paper and chill.

Enjoy!

Hugs, Didi

Sorry! I'm just going to have to tell your mother on you! ;) tsk, tsk...

Parchment paper is usually sold by the baking goods or sometimes where you get foil or plastic wraps, also works well for making cookies on, less mess to clean.
Here's a good recipe for kids, Chocolate Ice cream cookies sandwiches:
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda
1 cup unsweetened butter
1 cup brown sugar
1 cup granulated sugar
3 large eggs
2 1/2 tbsp. vanilla extract
4 1/2 pints Ice cream

Preheat oven 350 degrees
Sift flour, cocoa, baking powder, salt, baking soda, in a bowl
In another bowl with mixer on medium, beat butterm gradually add in sugars until lite, about 5 minutes.
Beat in eggs and vanilla, Beat in 1/2 the flour, stir in remaining flour till blended.
Grease baking sheet, and drop by heaping tbsp. 3 inches apart. Bake 12-14 minutes till golden. Let cool.
Just before serving let Ice Cream soften, Takes about 30 minutes in fridge, when slightly soft, place a good amount on a cookie and top, with another cookie!!! Can be kept in freezer for a short amount of time if too soft.

What is this parchment paper of which you speak? Is it the same kind on which one might write calligraphy, or is it something different?

Here's my version of Didi's recipe --

Fudgies

Add together in pot and bring to boil the following ingredients:
2 cups sugar
1 stick butter
1/4 cup cocoa
1/2 cup milk

Allow a rolling boil for 1.5 minutes. Turn off heat. Add 1/4 cup (or more) peanut butter, 1/2 teaspoon vanilla, and 3 cups quick rolled oats.

Once mixed thoroughly, drop onto waxed paper and let cool. (If mixture gets too dried out while putting out onto waxed paper, add 1/4 or more teaspoon water and mix again.)

For variation, add 1/4 (or more) cup of raisins or coconut or dried cherry bits, etc. in whatever combination you wish.

**********

Macaroons, meringues, and other cookies are baked on parchment paper on cookie sheets.

Some cookie recipes (chocolate chip!) work well not only as individual cookies but also baked in a 9"x13" pan.

If I don't feel like getting out my baked cookie cooling racks, I will pull out of the recycling bin a section of newspaper and lay waxed paper over it, then placed hot cookies there to cool.

Sometimes the cookie dough tastes better than the baked cookies.

Thank you for your answer!

You mention "baked on parchment paper." Does that mean baked on the paper in an oven?

What exactly is a baked cookie cooling rack? And, what are the advantages to using such a thing in the cooling of cookies that have been baked?

What are the advantages of using newspaper under waxed paper in the cooling of cookies?

I agree about cookie dough possibly, maybe tasting better than the baked cookies themselves! I can remember many times licking off from the spoons, portions of the prepared dough that my mother's mom would have prepared for baking cookies! :)

It's a Chicago area restaurant chain. Their main food is Italian beef and Chicago hot dogs. Since they started years ago, they've branched out into salads and chocolate cake and grilled tuna sandwiches and full-slab or half-slab ribs a la carte or dinners, and so many other things. I could eat there every night for two weeks and never repeat myself. I hope there's a Portillo's in heaven. That's what I want for my birthday supper (in our family the birthday person gets to pick the food).

Sounds "wonder"- ful, Wondergirl! :D

So, what's a Chicago style hot dog? :confused:

Just so anyone posting here knows this, I will always try to add to the reputation in a good way for anyone who answers questions that I post to start threads, if I am able to do that. :) I truly appreciate any and all who attempt, in a positive and proactive way, to answer the questions that I post. :)

Those of you who have dialogued with me extensively on threads already know, that it's not always possible to spread the "love" on every occasion.

You mention "baked on parchment paper." Does that mean baked on the paper in an oven?

Yes. One can buy rolls of parchment paper and lay a sheet of it on top of the cookie sheet and position the unbaked cookies on the parchment paper and pop all into the oven. The parchment paper keeps the bottom of the cookie from burning and does other wonderful and amazing things that I don't know about since I don't use the stuff.


What exactly is a baked cookie cooling rack? And, what are the advantages to using such a thing in the cooling of cookies that have been baked?

They are wire racks that allow the air to flow around just-baked cookies. The cookies are to be immediately removed from the baking sheet (so they don't overbake and become too crispy), set out on the wire racks to cool, and then stored in a handy-dandy cookie jar or Tupperware container. If the cookies are stored while they are still warm, they will lose their flat shape and end up wrapping around each other and sticking together in a kind of wad in the container.


What are the advantages of using newspaper under waxed paper in the cooling of cookies?

Newspaper is cheap and readily available, and absorbs grease from the cookies.

What's an insulated cookie baking sheet? What is the material or materials of which it is composed?
It is a cookie sheet that has layers.
The top layer looks like the top of a regular cookie sheet (I prefer non stick;) ). The second layer is air and some sort of insulating material.
The bottom layer is the bottom of the cookie sheet.
They are sealed together to make a cookie sheet that is just a bit thicker than a regular one.
They help with even cooking and browning for people like me who don't always belong in the kitchen... :o:D

What is this parchment paper of which you speak? Is it the same kind on which one might write calligraphy, or is it something different?I too will vouch for parchment paper for baking!
Aki's Kitchen - Cook's Advice: (http://www.akiskitchen.ca/advice/wax_foil_parchment_wrap/wfpp_1.html)

So, can I assume that parchment paper really isn't paper like the kind that you could write on? The site referenced above describes it as being silicone coated.

So, is this baking stone something that must be maintained in a similar way as cast iron skillets are, as was discussed on the following thread?

https://www.askmehelpdesk.com/food-drink/cast-iron-skillets-142025.html
Yes and No. No washing with anything but plastic scraper (I just use a plastic spatula) and warm water. No soap or any detergents. Do not use oils or sprays... the stone is like a cast iron in the way that it seasons, but a stone creates its own oil and seasons itself. You do nothing to it but put it in the oven to cook on it. It makes a nice crispy crust on pizzas. I do agree with a previous poster, even if the cookies don't look done... take them out as the recipe says... with a stone just cool the cookies on the stone (they continue baking out of the oven).


Take a look:

The Pampered Chef, Ltd. (http://pamperedchef.com/)

They also have some great recipes on the site. Kind of expensive stuff, but it works great!

Clough, Basically it's the same as waxed paper but it's more papery not with the smooth shiny surface, a lot of people call it baking paper too, I buy it at Walmarts in the baking needs area.