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Returnable until Jan 31, 2025
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Features
- Soft, comfortable, spring-loaded handle absorbs pressure for a simple squeeze
- Wiper cleanly ejects even sticky dough, creating uniform cookies that will bake evenly
- 40 portioners holds 1.5 tablespoons of dough
- Yields 2-3/4 diameter cookies
- Dishwasher safe
Description
Improve your cookie baking with the OXO Good Grips Medium Cookie Scoop. This size 40 portioner holds 1.5 tablespoons of cookie dough or batter to make uniform cookies every time. It's ideal for making standard, 2.75-in diameter cookies that are just right for dunking in a glass of milk, donating to a bake sale or serving on a holiday party platter. The stainless steel scoop cuts cleanly through soft and tough cookie dough alike. One squeeze of the spring-loaded handle ejects even the stickiest dough as the wiper makes sure every bit lands on your cookie sheet. Comfortable, non-slip grips allow you to make large batches of cookies without breaking a sweat. When you're done, it's dishwasher safe for easy cleanup. 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
Color: Black/Silver
Material: Stainless Steel
Brand: OXO
Product Dimensions: 8.27"L x 2.68"W
Item Weight: 0.13 Kilograms
Is Dishwasher Safe: Yes
Unit Count: 1.0 Count
Capacity: 22.5 Milliliters
UPC: 719812004112
Global Trade Identification Number: 12
Manufacturer: OXOX9
Product Dimensions: 8.25 x 2.75 x 0.5 inches
Item Weight: 4.6 ounces
Department: unisex-adult
Country of Origin: China
Item model number: 1055893
Is Discontinued By Manufacturer: No
Date First Available: October 2, 2001
Frequently asked questions
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