I use scoops for refrigerated and stiff dough ( I use scoops for everything). I use only all metal scoops, and they have lasted for years. I have 8 different sizes from a restaurant supply store (sorry KAF). Most stores sell to the general public and are a blast to wander around. I have multiples of my favorite cookie sizes. To prevent sticking I keep a glass of warm water and a towel nearby. As one scoop becomes sticky it goes into the water. When the next scoop is sticking it goes in for its bath and the first comes out and is tapped on the towel to shake off excess water. There never seems to be enough water to effect the cookies, and I don't add fat or chemicals. Scoops are great for making cookies that require shaping into balls that are rolled in sugar before baking. Just scoop and drop into the sugar. No hand shaping.

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