Do any of you use a cookie scoop? Do you like it? Does it make it any easier or faster to get the dough onto the cookie sheets?
I do not care if the cookies are uniform in size. I am just looking for something that is easier and was wondering if I should buy one.
I like the scoops because uniform cookies bake uniformly. I don't have undercooked and overcooked all in the same batch.
I also find it easier because I don't get cookie dough under my fingernails. Ick.
I used teaspoons or tablespoons--both eating utensils and measuring spoons. But, once I started with the scoops, I fell in love with them.
I have a whole assortment of sizes.
You can't stop with just one!!
I love my cookie scoops. I have three of them so I can make small, medium and large cookies! I use them for other things as well when I want to make sure things are the same (i.e. meatballs, truffles to name a few). I use them a lot and I can't imagine NOT having them in the kitchen!
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And I have one and used it once. I don't like them at all. I don't care if my cookies are a uniform size either...and they aren't they "look" homemade.
I'm pretty good at getting close to the same amount on the cookie sheet so mine all bake about the same. That comes with making LOTS of batches of cookies.
I've also never gotten cookie dough under my nails...can't figure that out...but I do get it on my finger and it's yummy! ((big grin)) And yes, I wash my hands after!
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Oh...don't buy a cheap scoop. Something will break. Look for metal "gears" and stuff - not plastic or nylon.
Rolling cookie dough for peanut butter cookies or snickerdoodles may get dough under fingernails. And I know that I'm in the minority. I don't eat any dough with raw eggs in it. Nope. No cookie dough. No licking the cake batter. I know. I'm weird like that. But proud of it! Hey! Somebody's gotta be different.
(I'm talking about cookie scoops, not those weird flat metal gadgets that some label a cookie aid that work like scissors to push the dough off the spatula.)
My cookie scoops are pretty old and have held up well but I invested in commercial grade when I purchased them. I have 4 sizes and wouldn't mind having more. KYIS is so right - you must look for sturdy metal gears and I prefer a smooth edges handle, some cheap versions are uncomfortable in the palm of your hand.
I could never crank out a batch of Snickerdoodles from mixing up dough to last sheet coming out of the oven in 60 minutes without my scoop.
They also come in handy when I don't feel like rolling and cutting sugar cookie dough, just scoop out and press the dough down with my sugared cookie stamps or bottom of a cut glass tumbler.
Lots of other uses as Linderhof described, like getting muffin batter in mini and gem size pans so the muffins are all the same size for tea parties, making different size meatballs, filling phyllo shells with chicken salad, etc. Especially helpful when I have volunteers assisting to make egg & ham salad sandwiches at church kitchen so we don't run out of filling before bread!
Cookie scoops eliminate forming the cookie dough into balls for Russian Teacakes and Snickerdoodles types.
They also work well for portioning just the perfect amount of dough into mini muffin pans when I make tassies (and then I have a tamper that shapes the shell.)
There are alot of gadgets that are worth the high price I've paid for them.This message has been edited. Last edited by: Lurah,
That makes at least two of us, not dough/batter tasting by me.Also donot like runny omelets for tht same reason. Do not like even the appearance of raw egg sometimes even cooked egg (merangue sp).
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Actually, it isn't the egg as much as it is the flour that is the culprit in eating raw dough! Raw flour it seems contains ecoli -- there was an article about it recently but can't remember where I saw it.
But, upon reading it, I thought how smart of my mother for every time we wanted to eat raw dough, she said it would "make us sick"! And she was right!
I don't eat raw dough but I always taste my doughs before I bake them . . . to make sure it has sugar instead of salt . . . that it does have the vanilla, etc.! Much better to find out BEFORE than after!!!
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I want the egg white COOKED, but I do like fried eggs over easy.
I know it's been a long time ago - probaby 40 years - but our local commercial egg 'houses' - we had quite a few back then but are down to one major corporation now - had a worm infestation. You had to be really careful with your store-bought eggs. They had worms in them. I remember my mother cracking eggs and checking for spots in the whites. Some of the worms were large enough to be easily seen - curled up - and if you poked them, they squiggled.
Even thought I've never been fond of eating raw batter, I think you can see where my aversion stems from?
I check my recipe and set out all the ingredients. As I use an ingredient, I move it off my work surface to another countertop. Before pouring the batter into the baking dish, I recheck each ingredient on the counter to make certain I had everything out to start with.
Love the scoops! Our local high-end grocery store, Publix, sells the stainless steel ones in 4 sizes. Very economical at $6.50 - $8 each.
Sometimes I use the large to scoop mashed potatoes onto each plate and make a small indentation for the gravy.
"We are all here.....because we are not all there."
I love my all-metal scoops (the small one's a Farberware). I didn't know there were three sizes, so maybe my second one is a medium size (I always thought it was a large, it measures 1.5"). The small one measures 1". Making cookies is much faster working with these scoops.
Another vote for the scoops. As mentioned, I use it for cookie dough, meatballs, and anything else I want a uniform size.
Love my scoops which are metal. Love raw cookie dough, only thing that made us sick was eating too much dough, and my siblings and I ate plenty. I bake often and I find that the scoops make things easier.
I did not know there were sizes!! LOL
The only thing that gives me pause is that everything would be so uniform. But if it would make it easier as most of you say, I will give it a shot. Next time I get to Target, they may have one????
Thnaks for all the information.
I have some from Pampered Chef and use them for various things. They are all metal. I'd recommend anybody get the scoops.
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I've had a Pampered Chef one for years.
I wouldn't say I "love" it, but I do like it. Could get along without it if I were forced to.
I think it makes the job of dough dropping slightly faster and certainly more size-accurate. (IMO, that size accuracy is the best selling point.)
Don't be afraid that using a scoop will make your cookies too perfect. It doesn't make a machine made appearance. That isn't to say that you couldn't get perfection if you try, but you could likely get perfection without a scoop if you try, too.
I happened to make oatmeal-raisin cookies today, so I snapped some photos if you want to see what I mean about not 'perfection'. The cookies still come out with a rustic, homemade look.
Attached is the way the dough looks. Following is a shot of the "rustic" cookies.
(You should taste these sweeties... )
OMG, I love oatmeal cookies!! Raisins okay, too.
Life isn't about how to survive the storm, but how to dance in the rain.
Love ALL my scoops - 5 or 6. They come in many sizes from marble size to ice cream scoop size. The BEST place to buy is a restaurant supply store. You'll find most sizes and the best quality there.
Ohhhhhhhhhhhhhh, they just look like cookie cookies.... and yummy!!
We don't have restaurant supply or even kitchen stores around here. I'll check Target and stores like that or else it will be internet (or ask SIL to get for me).
LOL...like cookie cookies. Love it!
That's about the only way I like raisins cooked. I don't like them in cakes or salads. I'm odd and I admit it. LOL I'll eat them straight out of the box...or in oatmeal cookies. I flick them out of everything else. I think it's a texture thing after they've plumped. And a revolting thing because of something they remind me of...you don't really want to know...but it has legs...
KYIS, I don't eat raisins at all for the same reason. Is the thing with legs found on dogs?
It's smaller, Q. Mine is just 1 1/4" in diameter.
Do your cookies turn out gigantic using an ice cream scoop?
They look like ice cream scoops in any number of sizes larger and smaller than the average ice cream size.
So, I just came across this posting and Nettiejay, I would love to taste your sweeties. Shall I send my address or just a request for you to post the recipe here???
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