Dropped

Like bagged cookies, dropped cookies are made from a soft dough. Actually, this method can be considered the same as the bagged method, and many bakers use the term drop for both bagging out cookies and for depositing dough with a spoon or scoop. Usually, a pastry bag is faster, and it gives better control over the shape and size of the cookies. However, in the following situations, using a portion scoop to drop cookies may be preferred:

• When the dough contains pieces of fruit, nuts, or chocolate that would clog the pastry tube.
• When you want the cookies to have a rough, homemade look.