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Oxo Good Grips Medium Cookie Scoop Description:

For easy scooping and consistently round cookies, try an OXO Good Grips Cookie Scoop. OXO Scoops have soft grips that absorb pressure while you squeeze to easily release your cookie dough. This medium size scoop holds 1.5 tablespoons of cookie dough and produces a 2.75 inch cookie.

• Amazon Sales Rank: #235 in Kitchen & Housewares
• Size: Medium
• Brand: Oxo
• Model: 1055893
• Dimensions: .50″ h x 2.75″ w x 8.25″ l, .30 pounds

Features

• Sturdy metal scoop makes uniformly sized cookies
• Soft grip handles absorb pressure when squeezed to release dough
• 1-1/2 tablespoon scoop of dough yields a 2-3/4-inch cookie
• Also useful for making small ice cream balls
• Dishwasher-safe

Customer Reviews:

Neatest thing for cookie bakers since chocolate chips
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.

I use it more than you’d expect
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.

I have all 3 sizes; I really only use the medium
I first had the medium size of the OXO Good Grips cookie scoop, and I love it to pieces. I’ve had it a couple of years, and leave it soaking in a mixing bowl of water all the time, and wash it in the dishwasher, top rack…. it looks brand new. I use it at least once a week. It’s nice not to have to use 2 teaspoons to scoop dough and try and figure out if all the cookies are the same size. The cookies are also perfectly round and professional looking. I scoop dough with the scoop, and scrape off excess to level the dough against the side of the mixing bowl.

But then I thought, wouldn’t it be great to make jumbo cookies and not have to scoop so many times? And wouldn’t it also be great to make small cookies, so when I made a batch to take to work, there’s technically more cookies to go around per batch?

I think the large and small cookies scoops were unnecessary. Here’s why:

The small scoop: One of my favorite cookies to make is oatmeal chocolate chip cookies. The small scoop is hard to use with cookie dough that has chocolate chips or nuts in them, I feel, because it’s too small for those additions to a dough. And if a dough has both nuts and chips in them, like a macadamia nut & white chocolate cookie, or chocolate chip & walnut/pecan cookie, forget about it. It’s too difficult to get the dough/chip/nut ratio right in each cookie. I do like this small scoop for my peanut butter oatmeal sandwich cookies; they have a peanut butter creme filling, and they’re very rich, so it’s good to have a smaller cookie size for these. Unfortunately, the PB oatmeal & creme filling cookies aren’t asked for very often in my family. Okay, I’ll admit, they’re never asked for, so I’ve only made them twice.

The large scoop: I do like this size for my oatmeal chocolate chip cookies, but I don’t like it *that* much better than my medium scoop size. And I don’t like this scoop for my peanut butter blossom cookies (peanut butter cookie rolled in sugar, and when they come out of the oven, a Hershey Kiss is placed in the center of each cookie to melt)…. with such a large, rich cookie, I swear the large size of this cookie doesn’t taste as peanut-buttery. When I mentioned this to my family as we ate them after dinner, my brother told me I wasn’t crazy, it’s the same recipe, but it doesn’t taste as much like a peanut butter cookie. The large scoop is simply too big for this cookie, or any other rich cookie.

The medium cookie scoop is the best of both worlds, it’s the cookie scoop you should get if you’re wondering what size to get. It’s a great size for rich cookies, it’s a great size for cookies with chips and nuts in them. I feel that the other two scoop sizes are likely to only clutter your kitchen utensil drawer, like they do in mine.

Amazon.com Review
Cookies that are uniform in size will bake evenly, creating a consistently perfect batch. Available also in small and large sizes, this medium-size scoop picks up approximately 1-1/2 tablespoons of dough, which yields a cookie 2-3/4 inches in diameter. While the handles are spread a bit wide for small hands to manage easily, the soft grips do add comfort when squeezing to release the dough. Dishwasher-safe, the scoop can also be used to produce decorative 1-3/4-inch balls of ice cream, rice, and other foods. –Ann Bieri