Anyone here use a disher for portioning cookie dough?
 

Wayne Boatwright wrote:
>
> I'd like to bake cookies that are 2 to 2-1/4 inches in diameter. I'm
> looking at a #60 disher.
>
> Any opinions?

We used a disher (forget which size) when making the first commercial
test batch of my chocolate chip cookies. I was a bit surprised at how
well the dough released from the disher, but then I looked and noted the
"Made in Germany" on it. We didn't leave the dough as-dished though, it
was hand flattened before baking, the gloves do a good job at releasing
there as well.

You really need to experiment with different sized dishers, or
equivalent test blobs to see which will produce the cookie size you
want. Where we were baking that commercial batch we had a good selection
of dishers available to test.