I've purchased darker cookie sheets in the past, and they always came with instructions to lower the baking temperature around 25 degrees to maintain the same baking time without burning. Have you guys noticed a difference with baking temp v. time with different types of pans? Or will the dough not bake evenly- does it even matter? :) Julie, it's true - reducing the oven temperature will help keep darker pans from baking too quickly. And a lower temperature should bake cookies fine, though there's a slightly greater chance of them drying out a bit. I like to simply reduce the time, as that way I can mix pans in the oven if I have to - dark and light can both be in at the same time. PJH

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