I need to make a very large quantity of oatmeal-raisin cookies (the great ones in the Silver Palate cookbook.) I think I'm going to get a new mechanical ice-cream scoop to scoop the dough onto the pans, so the cookies will be uniform size and shape. (Not my usual modus operandi, by the way.)
Any ideas about what size scoop I should get? A "normal" scoop is too large.