Thank you, PJ, for a very interesting and thought provoking blog post. I must be doing it wrong, but I'm getting great cookies with my equipment and Good King Arthur Flour. I use stainless steel sheets that my Mother had made at a sheet metal shop, I have some aluminum sheets from a rummage sale, and I am thinking about some more cookie sheets, but want to be able to put the sheets in the dishwasher after baking. I don't rotate the sheets while baking, and my range, a 2011 gas Whirlpool bakes wonderfully, and the cookies are usually perfect at the minimum time in the recipe. Now, can snickerdoodles and lemon bars be made deliciously with the White Whole Wheat? I live alone, and love to bake, so I take cookies to church and community functions. Lawrence, there is absolutely no "doing it wrong" when things turn out right! Whatever works for you is absolutely right. Stainless steel is absolutely the way to go, if you want to put through the dishwasher. You'll need to bake longer, but that's OK; it's a variable you can control. And yes, snickerdoodles and lemon bars can both be made with whole wheat. I prefer white whole wheat, myself; the flavor is milder, and the color lighter. Since whole wheat takes longer to absorb liquid, I'd suggest making the cookie dough and letting it rest for 30 minutes, before scooping out. EThe cookies will definitely be darker, but if the flour is fresh, I'm sure you'll enjoy their flavor. Good luck - PJH

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