Those differences were minor, but they mattered. When we baked cookies in the smaller rimmed baking sheets, the cookies ran together. While we could fit all the cauliflower florets in the pans, the pieces were crowded. The florets didn’t brown properly or get crisp. Instead, they steamed and turned out soft, pale, and bland. The four standard-size pans performed better, as they provided enough space for the cookies to spread without running into one another and for the cauliflower to brown rather than steam. Given that recipes from most sources are developed with standard-size baking sheets, using a smaller pan will affect your results.
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