January 3, 2007 by Aisa
Filed under Bakers' Tools, Cookies
So the recipe goes, “roll into 1-inch balls…” or “drop by heaping teaspoons…” and you’re looking to make cookies that are nice and neat, all the same size. With those big, chewy chocolate chip cookies, or (two-)bite-size rum balls that make your throat burn, I like using ice cream scoops to measure the dough to roll or drop.
Keeps ‘em all pretty. 
Uniform distribution of batter for cookies and such…
Ice cream scoops are great for drop type cookies. They ensure a uniform size, and are cleaner and easier than spoons….
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[...] teaspoons (I like using a small ice cream scoop) of the mixture, two inches apart, on greased baking sheets. Bake for 20 to 15 minutes, or until [...]
[...] rounded teaspoons (or use an ice cream scoop) of cookie dough onto baking sheets lined with parchment or silicone [...]
[...] by rounded teaspoons (or with an ice cream scoop) onto a greased cookie sheet. Bake for 20 minutes. Allow the cookies to cool for at least ten [...]
[...] by heaping teaspoons (or use an ice cream scoop) two inches apart on greased baking sheets. Bake for 12 to 15 minutes, or until the top is firm [...]
[...] into 1-inch balls (you can use an ice cream scoop to keep it neat) and roll in powdered sugar. Place on an ungreased baking sheet and let stand for [...]
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Follow Marye on Twitter @MaryeAudet. Marye is a die-hard foodie and busy home school mom to eight kids. She has recently authored a cookbook, Everything ... more
I so agree!! I finally picked myself up a cookie scoop at the St Lawrence Market in downtown TO and I love it!