Most of the great things I would say about my cookie scoops (a couple are almost 40 yrs old) have already been said. I will add that you should level off the dough in the scoop with your finger (I don't like sticky fingers so put a latex glove on my left hand). Even if it is only slightly rounded, your cookies will not be the same size. I know....I have scooped thousands (no exaggeration) of cookies for away athletic events, bake sales, funeral dinners etc. I once overheard a discussion between a husband and wife about the cookies I made each year for a Pentecost breakfast. The husband insisted I had not made the cookies. The wife insisted I had. The husband said they are all exactly alike...she didn't make them. LOL. I will often scoop all cookies onto a half sheet pan lined with parchment paper, cover with plastic wrap and refrigerate them. Then I take them out as I am ready to put them into the oven so they do not warm up. A comment to the person who refrigerates her cookie sheets to cool them before she refills them....treat yourself to enough cookie sheets to do a full batch of cookies. Oh...another comment for the people who cannot get the dough out of their scoops, pushing the sweeper rapidly numerous times will generally get it to drop out. Pushing it only once won't do it. If it is really sticky dough...well, that can be a challenge...try chilling it first.

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