"Impossible" Cookies And Some Basic Utensils

This recipe must have been developed by someone allergic to wheat, but not to eggs or peanuts.

Here is the cooking equipment we used for this recipe. The jelly roll pan makes a great cookie sheet, and although I've never made a jelly roll, having sides on the pan helps keep cookies, biscuits, rolls, etc. from sliding off when being taken from the oven. It's also easier to grab with oven mitts than a flat cookie sheet. It also comes in a larger size, about 11x18".
The cooling rack is good to put hot cookies on so you can quickly reuse the pan, or a hot pan can be set on it to cool. The cookie scoop is very inexpensive, and really speeds up a recipe that says to roll the dough into balls.

Some Basic Cooking Equipment

Baking pan, dry-measuring cups
A 9x13 inch baking pan is a standard size for many recipes. A glass Pyrex (or other brand) baking dish is also useful in this size for casseroles and other wet food. Don't soak metal pans for very long.
The set of measuring cups is used mainly for dry ingredients. After filling, use the back of a table knife to level the top, scraping the extra flour, sugar, etc, back into its container. The exception is brown sugar, which is always measured packed down in the cup.

Oven mitts, mixing bowl, spoon, liquid-measuring cup
A pair of oven mitts are best as they cover your whole hand and wrist. Try not to stick the thumb in the hot food as you are lifting it out of the oven. It's not good for the mitt, your thumb or the food.

A large mixing bowl is used for nearly everything. Spread a damp paper towel on the counter to set the bowl on so it won't slide while you're beating the ingredients.
A strong plastic mixing spoon is basic. See if you can get one that can also be used to stir hot food when cooking on the stovetop. In the 'olden days' of our childhoods (before plastic was invented) there were only wooden spoons. They are still sold today, but can't be soaked very long or put in the dishwasher.

A one-cup size plastic measuring cup with a handle and a pouring spout is used for measuring liquids. It has measurement markings on the side. Set it on the counter to keep it level and bend over to see as you pour. Be sure you are using the ounce marks, as most have metric markings on one of the sides.

Spatulas
Spatulas are for scraping bowls and pans, and for folding (gently stirring a delicate ingredient containing air, like beaten egg whites or whipped cream, into the rest of the already-mixed ingredients. The spatula is held sideways, combining the items with a gentle up, down and around motion). The small spatula is for scraping out narrow jars, like peanut butter, or cans, like tomato sauce or condensed soup.

The blue spatulas are Wilton (the cake decorating brand), made of silicone, and heat resistant up to at least 400 degrees. They can also be used to stir and scrape hot food on the stove. They are a little more expensive, but Jo-Ann Craft Stores sells them in a 3-pack. If you sign up at joann.com they will periodically email you a 50% off coupon good for anything in the store not on sale. It's worth it if you have a Jo-Ann's near you. Almost as good as shopping at Spatula City in the movie 'UHF'.

The white spatulas are the basic rubbery kind. Don't use them to scrape down the sides of a bowl with an electric mixer running, or you'll have bits of chewed-up rubber all through the batter.