And for those of you that are undecided: Parchment: http://www.kingarthurflour.com/shop/items/parchment-paper-half-sheet Silicone mat: http://www.kingarthurflour.com/shop/items/king-arthur-cookie-baking-mat I have them both and use them both. Typically if I'm doing a lot of baking (read: cookie time!) I use parchment. For one batch of cookies, or scones, I use the silicone. These look soooo good PJ!!! I'm still doing my nutrition program, but it allows for cheese and meat (well, I can get away with the sausage if I'm extra good that day), the only issue is all of that flour. What would you suggest for a whole wheat variant? 20% white whole wheat? 25%? Mike, I think maybe 1/3 would be a good sub; they'll be somewhat denser, but should be OK, esp. if you use white wheat. Thanks for the links!! Hope you had a good trip home - PJH

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