Phase One: Rolled Dough
We started with our two tubes of Pillsbury and Nestle dough. Both doughs called for a pre-heated oven of 350°, and instructed bakers to divide the dough into "teaspoons." Nestle specifically says to "spoon heaping teaspoons of dough," while Pillsbury instructs you to "spoon dough by rounded teaspoonfuls."
We took them literally (since this is such a vague measurement) and used a teaspoon measuring utensil to scoop chunks of dough from the tubes.
We eyeballed each scoop to ensure similar size and therefore guarantee the baking times would be consistent. Pillsbury's dough seemed to crumble more, and needed lots of pressing in order to create a proper spoonful. But the overall appearance alone of both was very similar.
Using our hands, we rolled each spoonful into a smooth sphere (again, to ensure consistent bake times), and placed six of each brand onto a parchment-lined baking sheet.
When making homemade cookies, we tend to make much larger balls of dough using an ice cream scoop. The recommended size seemed very small to us, but we didn't want to improvise and therefore screw up the bake time or temperature.
Into the oven they went (for 12 minutes) while we prepped our next batches.