I noticed that about the teaspoon too. I think they mean the tableware teaspoon. For small cookies I think a TBL measure is about right but rounded, not level. I get really impatient when making lots of cookies & they start getting bigger & bigger & bigger. My mother's were ALWAYS bite-sized & she baked lots more than I did. The larger sized melon baller should probably work, too.

Often when I bake I need a certain number of cookies and I like them to be all uniform. I use a measuring tablespoon and press the dough into it to make it level. Then I pull it out and roll it into the ball. More work, yes. But each and every cookie is exactly the same. I do the same thing for meatballs as well.

Another thing you can do is pat your dough into a rectangle then cut into even squares. Roll each square and they should be equal. You could roll it into a rope and cut off 1 inch pieces as well. Or even logs and cut slices, but I find it hard to roll a chilled slice into a smooth ball.

I have seen some people using melon ballers and mini ice cream scoops, but when I tried that I found many of my doughs had to be chilled for this and it actually hurt my hands to dig in it with the scoop.

{{gwi:336191}}

Lisa, put one of your walnuts on the table as a guide and make all the balls that size! I use the scoops and don't seem to have a problem.
RL`

Y'all are more patient than me; I just grab a piece of dough and roll.

That's a good idea, but I get tired of pinching off pieces or adding pieces to get the right size. I tried the Tablespoon with a sugar cookie recipe and they are just right. I think I will use the 1/2 Tablespoon for the Snickerdoodles though. The ginger snaps, too.
I will be ordering some scoops for sure soon.
Lisa