I have two plain, uncoated/unanodized aluminum half-sheet size jellyroll pans (with the 1" lip). I'm on my second set in 40 years. Both were purchased from restaurant supply stores; we live in the SF Bay Area so there are half a dozen to chose from. I hardly ever bake cookies, LOL, but I use these all the time - at least twice a week, sometimes both at once. Everything from roasting 3 lb. of asparagus to oven-baked breaded chicken thighs, or roasting raw pine nuts to store in the freezer for salad topping. I have one "open" smaller cookie sheet (the kind with sides that slant upwards, but open corners) in a lighter weight that is easy to grab and works well for 'holding', such as draining bacon on paper towels and keeping the strips warm in the oven. I also have a new Circulon non-stick 10x15 pan, very heavy weight, that is perfect when I am sear-roasting steaks. I heat the sheet pan up in the oven until it's sizzling, then sear the steaks on the stovetop. Finish them off in the oven, and they're perfect. I have carpal tunnel, so I use the above technique in lieu of a cast iron pan, which is too hard on my wrists to lift easily.

Here's my butter cookie recipe. I made them last week - they're very quick and easy to make. You can also put the dough in a cookie press, which I do when I make them with Eva, since she has a press and I don't. For the Nordic Ware cookie sheet, I did not decrease the temperature - it was already down to 325°, and they even took a little longer to bake than usual. The NW pan is indeed heavy, and so I think it is not made of aluminum - it feels more like steel, but I have no idea where the gold color comes from. It works great for the butter cookies, and they don't stick, since they have so much butter. BTW, do not increase the amount of Amaretto. If you add too much, it will be overpowering. I sometimes make them with lemon rind instead. Lars

Is it similar to this one? There is one on the website that has gingerbread boys and a tree, but it's only 4 designs. that one says that there are instructions on the packaging. I posted this one because there are reviews. One lady says that she used the sugar cookie recipe on the packaging. I bet it is a softer dough that you squish in. Was there nothing on the back of the wrapper? Here is a link that might be useful: cookie sheet

I tried the Air Bake pans and did not like them either. Always seemed like it took twice as long to bake the cookies. And it was a pain to wash them because water gets in between the layers. I have an assortment of aluminum sheet pans all collected from garage sales--from thin cheap ones to heavier professional duty ones. They all work nicely and none of them warp. I have only one cookie 'sheet'...i.e., a pan with no sides...and hardly ever use it for cookies. It mostly gets used as a make shift pan lid and as a pizza peel for shuffling stuff in and out of my counter top oven. I had a couple of those dark steel jelly roll pans that were wedding gifts. OMG--those things were awful. Warped, rusted, and the cookies baked over-done in the flash of an eye.