Most Helpful Customer Reviews
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141 of 142 people found the following review helpful:
5.0 out of 5 stars
Neatest thing for cookie bakers since chocolate chips, November 10, 2004
This cookie scoop from Oxo has improved my cookies markedly. You know how that last minute or two in the oven is critical--the difference between underdone, just right, and burnt-around-the-edges? Well, if your cookies aren't the same size to start, you're never going to hit that "just right" sweet spot. The big ones are underdone when the little ones are just right, or if the big ones are perfect, the small ones are burnt. I used to scoop cookie dough with a spoon, but this little gem of a tool is much more precise and neater to use.
Unlike cheaper scoops, the squeeze action is very smooth. It doesn't stick halfway through the squeeze, it doesn't require a lot of pressure, and the release is firm but not too firm--I used a scoop once that had a recoil like a rifle.
By the way, I have narrow hands but don't find the width of the handles to be a problem. Oxo is well known for its ergonomic designs, and this tool is no exception--I just baked 10 dozen cookies for a school event and my hands weren't tired at all. (My back is another matter!)
The dough releases well (even really sticky doughs like almond macaroons) and drops in a nice rounded ball into your hand. A quick roll to round off the bottom and it's ready for the cookie sheet.
The rated measure is 1-1/2 tablespoon (that's level, by the way) (well, of COURSE I checked for myself... I'm a baker, and that means "compulsive about measuring"). Oxo also makes a large and small scoop, but this one is the best size for the kitchen standard cookies: tollhouse, peanut butter, and the like.
I've thrown mine in the dishwasher several times with no problem. This is a good thing, because there are several crevices inside the handles and in the spring mechanism between them that could be a bit fiddly once the peanut butter dries.
Do yourself (and your cookie-eaters) a favor and pick up this gadget. I can't find a thing in the world wrong with it.
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76 of 76 people found the following review helpful:
5.0 out of 5 stars
I use it more than you'd expect, January 14, 2006
The medium-size scoop is just fantastic. It's my fourth or fifth cookie scoop; the others came from the dime store and broke in short order. I'm particularly pleased with the way the OXO scoops (I have all three sizes) release the dough. The spring actually works, so when you let go, it releases. With the cheap plastic kind, you fill the scoop, and then have to pry the handles apart again to get the dough out again. Having one that works like it's supposed to is definitely easier on my hands and wrists!
Cookies produced this way are uniform in size and round. It's not usually necessary to flatten the balls of dough before baking, but it does help in a few of the "stiffer" recipes, particularly with the largest size.
This medium size is good for "moderately large" drop cookies -- the size you feed to college students, not the size you feed to three year olds. It's also exactly twice the amount of dough you need to make mini-muffin-sized tart shells, and I use it regularly for that just to make sure the dough is measured properly.
The large holds 3 Tablespoons (level measure: it's really easy to overfill these scoops with cookie dough); the medium holds half that amount, and the small holds a little less than half of what the medium does.
I don't bake often with the large size, although I do sometimes make "jumbo" size cookies (probably 3-4" across, depending on how thick they are). It's also useful for making small, uniformly sized hamburger patties.
I like the medium size for most cookies, plus things like meatballs or watermelon balls, which are quick and easy with a cookie scoop.
I like the small size for smaller cookies. I'm particularly fond of how our soft gingersnaps look in the small size, and of course most younger kids (and many adults) would rather have four small cookies instead of two regular-size ones. Regular size chocolate chips (and whole nuts) don't work so well with this scoop, so if you want small cookies, plan to use mini chips (or chopped nuts).
I have used all three sizes for ice cream; they're definitely strong enough to scoop through any ice cream that you have the strength for. I like the large scoop for normal size ice cream, and the smaller ones for preschool-size (or diet-size) scoops. We had a lot of fun one day putting a small scoop of each of two flavors of ice cream in small bowls and dressing it up with whipped cream, sliced strawberries, and a tiny drizzle of chocolate. We definitely got more fun out of this "diet-size" dessert plan than we would have out of eating half a carton of ice cream!
These scoops are also useful for portion control purposes with all kinds of food, and that's one of their primary uses in a commercial kitchen. You can use them for everything from spaghetti sauce to mashed potatoes. (For a fun presentation, scoop mashed potatoes into an ice cream sundae dish and top with "chocolate-colored" gravy.)
Overall, the OXO scoops are the best cookie scoops I've ever used, and I recommend them highly.
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34 of 35 people found the following review helpful:
4.0 out of 5 stars
Handy tool for cookie bakers, April 25, 2004
I had a cheaper one and it cramped my hands. When I got this one, I was amazed at the difference. It was easier to use and didn't "lock" like the cheap ones did. Plus, the dough comes out easier. Also, you don't have to guess whether or not you put enough dough like you do when using the spoon method. Just scoop and drop. Hint: if you want to make smaller cookies, use a spoon to scoop out a little dough from the scooper.
I rarely have problems with the scoop, but I once got a blister from using it. In spite of this, I'm happy to have it and it's worth the price.
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