Have you made some cookies, and after you baked them in the oven, they were not the same size? Some were smaller, some bigger, and some were just a different shape than the others. I was having the same problem, so I decided to try three different ways to see which one gave me the best results. We all see pictures on the internet and cooking shows where the cookies are all uniform and the same size and shape. I couldn’t wait to see if mine would come out looking like the professional bakers.
The Three Methods I Tried
- I used a spoon to scoop out the cookie dough and guessed if they are all the same amount for each cookie.
- On cooking shows, you often see chefs using a cookie scoop. These handy tools can be purchased for as little as $9.99, sometimes in a set of three. This affordability makes them accessible to all, encouraging multiple people to assist with scooping and placing the cookie dough on the sheet, and making the baking process more enjoyable and efficient.
- After scooping out the cookie dough with a spoon, I used a kitchen scale to ensure each amount weighed 1 ounce. Then, I used my hand to roll the dough into the shape of a ball, placed it on the baking sheet, and pressed down on the top of each ball with the bottom of the cup. I added oil to the cup’s bottom so the cookies wouldn’t stick. I was surprised with this method because it ended up being the opposite of method number two. The only problem is that they were too flat on the top.
The best method when I tested these was using the cookie scoop. This way was better because it provided the same amount of dough for each cookie. Also, an added benefit was that the back side of the cookie was flat, so it laid flat on the cookie pan. The cookie scoop helped ensure that the cookies were flat on the bottom and that the front side of the cookie still had an organic look, like homemade cookies.
Note: Another tip to consider when making cookies is to place the cookie dough in the refrigerator before scooping and baking the cookies. This allows the dough to form a thicker consistency, making it easier to scoop. After I cooked a few cookies, I scooped the rest of the dough with the cookie scoop, placed them in a plastic bag, and put them in the freezer. This makes it easier to store for later and when we want to bake only a few cookies.
