Olive Oil
Baking Sheet: Baking sheets, to home bakers, are cookie sheets: large flat sheets, one or both ends of which are slightly raised for handling. The rimless sides make it easy to lift cookies off the sheet with a wide spatula. Since you will be using baking sheets primarily for cookies, you should buy the heaviest sheets you can find, as heavy sheets will not warp at high temperatures and will hold the heat longer and more evenly. (Although they are advertised as perfect for cookies, think twice before buying cushioned baking sheets- they keep the bottoms of baked goods from browning too quickly, but often do not allow the bottoms to brown enough.) A perfect kitchen should have at least two baking sheets; four would be ideal while two sheets are in the oven, you can use the other two to get the next batch of cookies ready.
Baking sheets may be rimmed or rimless. The rimmed ones can be used for jelly rolls, cinnamon rolls, and all sorts of cookies. Rimless sheets are for cookies and for pastries that don’t need sides to contain them. the two most common sizes for rimmed baking sheets are 15 1/2 x 10 1/2 x 1 inch, which is the standard one for jelly rolls, and 17 x 12 x 1 inch (also called a half-sheet pan), for just about any kind of roll or cookie. When making batches of cookies, it’s convenient to have at least two of either size pan.
Rimless sheets or sheets with one or two low rims, often called cookie sheets, come in many sizes. Heavy aluminum ones are favorites of many bakers. The most convenient are the 14 x 17-inchpans, and it’s nice to have two of them.
Insulated cookie sheets, with a layer of air between two layers of aluminum, prevent burning, but cookies tend to take longer to bake on them, and sometimes even when finally do cook through, the texture is too soft.