All cookies are beautiful just the way they are.
It turns out, there is a best way to scoop your cookies for achieve this look.
Typically, chocolate chip cookies, oatmeal cookies, and often sugar cookies are drop cookies.
I was raised believing chocolate chip cookies should look ragged, and that they were perfect in their irregularity.
Apparently, Im now on trend.
Take two forks and rough up the dough a little bit.
Use the tines of both forks to gather up as much dough as you want in a bundle.
Lift and place the choppy mound onto the sheet pan.
I tested out several different pre-baked shaping methods.
From the bowl: Forked, spooned, rolled and split, and rolled.
This is supposedly the best way to get the highly sought-after, jagged, crinkly topped cookies.
Forked, from a bowl, produced the other spikiest cookie.
Rolled and split produced one rippled cookie, and one nearly smooth cookie on the other sheet pan.
(No surprises there.)
(Note that this experiment is regarding small-batch, home-baked cookies.
Depending on the recipe used, and other factors, thicker or flatter cookies may result.
