For cookies that are a consistent size when you bake them, roll your cookie dough into a log and wrap with plastic wrap. Place it in the freezer for about 30 minutes. Cut the log into slices using dental floss and place them on your cookie sheet. Be sure that you always completely cool your cookie sheet before baking a new batch. In between batches, put your dough back into the fridge or freezer to keep the shortening from getting soft.
You can also use various sizes of ice cream scoops!
I just finished baking cookies. I used my small ice cream scoop for man-size cookies, and the large end of melon baller for smaller ones.
