I have become a big fan of a product that is foil on the bottom (the side you put down on the pan) and parchment on the top-where you place your cookies. It lays down completely flat even in a breezy convection oven. The paper has a lot of body so it lifts off the hot cookie pan without hammock-ing and breaking, tearing or collapsing the cookies so you can remove them from the pan sooner. I love it for messy stuffed or filled breads because the filling never burns against the sides of the pan. I don't work for Reynold's either! I just love that paper. It is tough to find though and rather expensive. I am out right now.

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