Monday, March 12, 2012


If you don’t have a variety of cookie scoops, you might want to think about investing in a couple. If you purchase a scoop that is well made, it will last forever! Alice and I both bought ours from a restaurant supply place. The price seemed reasonable and the quality was superb.
Using a cookie scoop for uniformity for the size of your cookies is eye appealing but it is also quicker, easier and less messy.
As you start using scoops, you will become more and more aware of the variety of its possible uses. One that comes to mind, besides making cookies, is the renowned meatball. Meatballs look so nice when they are all the same size and you don’t have to take a long time measuring them out. Jeanne likes using a scoop for meatballs because she doesn’t particularly like the feel of uncooked meat.

A standard size ice cream scoop is great for measuring out cake batter into cupcake pans. This way they are all the same size. We love this method because it can be done quickly and it’s less messy.
Occasionally, it is fun to make monster cookies. Again, they should be uniform in size. Monster cookies make fun gifts. Cookies that are denser work well when you are making them big. They have less chance of falling apart. Is there anything cuter than a 2-year old holding a monster cookie? Yeah, maybe the look on the mother’s face!
We adapted this recipe from a Paula Dean recipe. You can substitute the butter with margarine if you are dairy intolerant, just don’t tell Paula Dean! And, look – no flour – it’s Gluten Free.

Monster Cookies
3 eggs
1 1/4 cup packed brown sugar
1 cup white sugar
1/2 Teaspoon salt
1 Teaspoon vanilla
1 (12 ounce) jar of peanut butter
1/2 cup butter
1/2 cup multi colored candies
1/2 cup chocolate chips
1/2 cup chopped peanuts
2 Teaspoons baking soda
4 1/2 quick cooking oatmeal
Preheat oven to 350 degrees. Line the cookie sheet with parchment paper.
In a very large mixing bowl, combine the eggs and sugars. Add salt, vanilla, baking soda, peanut butter and mix well. Stir in oatmeal and fold in the nuts, chocolate chips and candy. Using a large cookie scoop, drop dough 4-5 inches apart onto the cookie sheet.
Bake for 10 to 12 minutes. Do not over bake. Let stand for 3 minutes before transferring the cookies to a wire rack to cool

Italian Meatball
1/2 pound ground sausage
1/2 pound ground beef
1 egg
1/2 cup breadcrumbs
1 Teaspoon salt
1/2 Teaspoon pepper
1 Teaspoon oregano
1 Tablespoon fresh parsley
1/2 Teaspoon garlic powder
1/4 Parmesan, Romano cheese
Mix all ingredients together. Use small cookie scoop to make meatballs uniform in size. Bake at 350 degrees for 25 minutes. Add your favorite sauce.
Using a cookie scoop in the kitchen is a time saving tool. It will help you get your prep work done in a fun and timely manner, making dinner hour a little easier. What do you use a cookie scoop for?


  1. I use the cookie scoop for melon balls, cookie dough, taking the seeds out of apple slices, and all sorts of other fun things. I would love to have a variety of sizes to chose from. Thanks for your ideas!

  2. I have to laugh because I don't know that remember how to scoop cookies without a scoop...:)
    But I love using mine for baking of course. Cookies, Cake pops, cupcakes, etc. etc. I've never made meatballs before and will have use your recipe sometime. I hope I win!!

  3. Ive got to invest in one of these. Dont know why ive never bought one. Maybe my cookies would start looking better. ;)

  4. Ooh, I hope I win!!! My cookie scoop is broken. The giant scoop is the perfect size for filling a standard muffin pan, and then all your muffins or cupcakes turn out the same size. My kids always want me to make meatballs, but I never do because it's such a pain to roll all the little balls. I'll have to try using the cookie scoop for them - great idea!