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Choosing the Correct Cookie Scoop Size
When it comes to making drop cookies, you’ll need a good cookie scoop or two. Of course, you don’t actually drop the cookies, you have to scoop them. The name comes from the act of dropping the cookies onto the pan before baking.
How do you know which size scoop to use when the recipe doesn’t mention it? Many recipes will just say scoop dough on to cookie sheet and you’re left wondering how much dough. It’s not really that complicated when you consider that there are basically two sizes of cookie scoops on the market today.
The first cookie scoop is the smaller size. It holds about four teaspoons of dough. This is just slightly over a Tablespoon. Many recipes will say to drop from a Tablespoon onto cookie sheet. This will work fine. Just underfill it a bit if you’re concerned about going over. These scoops tend to look a bit bigger than melon ballers.
The other sized scoop is the ice cream scoop size. This size is almost always too big for doling out cookie dough. The reason is that unless you are baking giant commercial cookies, your oven probably won’t do so well with a gargantuan dollop of dough. It will end up raw in the middle and burnt on the edges.
Opt for the smaller scoop when in doubt. Of course, there is always the recipe that says to drop from a rounded teaspoon. When you find this in a recipe, you can use an actual teaspoon from your cutlery set. Use two in fact. One will scoop out the dough and the other will scoop it off the spoon and onto the pan. That way you never dirty your fingers and the dough stays cold and round.
Awesome Oatmeal Chocolate Chip Cookies (from recipegoldmine.com)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter, softened
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 1/2 cups rolled oats
3/4 cup raisins
3/4 cup chocolate chips
Heat the oven to 375 degrees F. Lightly butter two baking sheets.
In a large bowl, stir together the flour, baking powder, and salt.
In the bowl of an electric mixer set on medium-high speed, cream the butter and sugars together until light and fluffy. Add the egg and mix until combined. Stir in the vanilla extract. With the mixer on low speed or using a wooden spoon, gradually add the flour until combined. Stir in the oats. Divide the batter in half. Stir the raisins into one half and the chocolate chips into the other. Drop the dough by rounded tablespoonsful onto the baking sheets. Leave about 3 inches between each one for spreading. Flatten each cookie slightly with the back of the spoon. Bake 1 or 2 baking sheets at a time for 10 to 13 minutes. Check for doneness after 10 minutes. The cookies are done when they are lightly browned around the edges. Remove the baking sheets to a wire rack and let the cookies cool for about 2 minutes. Using a metal spatula, remove the cookies to wire racks to cool completely.
Store in an airtight cookie tin. These cookies can be wrapped in plastic wrap and foil and frozen for up to one month. Thaw at room temperature.