I just broke my "Cookie Flooker" (Can I trademark that?) I was heartbroken. That baby lasted for 25 years. When I bought it, it was from some high end chi-chi kitchen place, and she called it by some high end chi-chi name that I couldn't remember so we started calling it the cookie flooker. (I also bought a meat pounder -- one with a weight and a handle in the center that she called some chi-chi name that sounded like Bordello... so that's what we call that meat pounder). Now that I'm diabetic, sizes and portions matter, so using the flooker is important. I can have a cookie and count the carbs by knowing that this time when I made the cookies I got 60 out of a recipe. Knowing the recipe, I can figure out the total carbs in the recipe and then divide by 60. (Think of it this way -- sometimes the recipe wants you to make huge cookies, and I don't do huge cookies anymore, so I have to reverse it out.) So when I broke the old flooker, I went out and bought a new cookie flooker. And the next time I make chocolate chip cookie dough and let it rest for a day (got that idea from KA ,and yes -- the cookies were better) -- I'll let the dough come to room temp before I try to scoop the cookies.

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