Alright, I’d like to start by taking a straw poll: when you have to transfer batter to for example a cupcake pan; or when you fill a pastry bag to decorate a cake – what do you use? a) A normal spoon and maybe a scraper, b) a normal spoon and your finger(s), c) a scoop, d) nothing, you just sort of aim the bowl and hope nothing lands on the counter. 
If you answered c), you’re doing good. And better than me until a few years ago, because I thought a spoon and scraper would be more than enough. Nah, most days I didn’t even use a scraper, I just used my fingers and then I had to wash my hands all the time. Honest to God, true story. Just like I thought sheet liners were for sissies, I thought I could do without scoops.
Now? Now I CAN’T DO WITHOUT THEM. I have one in every size they make, and they come in handy for all sorts of stuff, from filling batter into molds to filling pastry bags to making mashed potatoes look good on a plate.
You can get them from a variety of stores in a variety of sizes, and typically the expense won’t break the bank.
So, how do YOU do it? 
I own scoops, but they don’t fit in the kitchen of the tiny apartment so they are in a box in storage. In the meantime, I’m a rubber spatula kind o’ gal with the occasional spoon. But silpats, Sofie, how could you live without silpats (i.e. silicone pan liners)?
Jessica | Oh Cake recently posted..Lavender Mandarin Rice Pudding Brûlée with Almonds ~ Integrale Risotto Challenge
I always had a scoop for ice-cream. But I never used it for that purpose. When I decided to give cookies a try, I couldn’t have been happier to use a scoop. A real time saver! I have a mini-scoop and a medium sized one now. I’ve used them for (like you mentioned) mashed potatoes, cookies and meatballs. I’m a neat freak. Uneven sized cookies would drive me nuts lol
Lyn @LovelyPantry recently posted..Apricot Oatmeal Muffins
I wouldn’t call myself a neat freak, but I do like a certain uniformity – especially if I want to take pictures that are supposed to make others want to EAT what I’m showing.
I’m a scooper (gosh, that’s sounds horrible once it’s written out!) I’ve been using them for years, and I will never turn back. I would have never gotten through making 300+ cookies for the cookie takedown with them.
Susan recently posted..(Give me) S’more Nutella Rice Pudding
YOU’RE MY HERO. Until about 2 years ago I was using a spoon and maybe another. LOL
I must have said a million times, “next time I go out I need to get scoops.” I have one. only one.
I tried it for cupcakes and made a huge mess so now I pipe those in.
Maureen @ Orgasmic Chef recently posted..Food Writer Fridays – Meet Charles Smith of Five Euro Food
OK, so how big is the scoop relative to the cupcake molds? LOL
I love my 1 1/4″ scoop for making cookies the same size if you are going to sandwich them together with icing. Works perfect every time. Now all I ask for as a present at Christmas or birthdays is a scoop the next size up!
Yep, it’s all about uniformity in cases like these!
i do b lol – maybe it is time for me to use scoops!
Jenn and Seth (@HomeSkilletCook) recently posted..Grilled Artichokes with Lime Aioli & Cotija Cheese
I dare you to try one! LOL
I’m going with none of the above, for two big spoons. One to scoop, one to scrape out the other spoon. I own scoops, and never use them! Why do I make things so challenging for myself???
Jen @ Juanita’s Cocina recently posted..What’s Been Happenin’ In The Cocina ~ 6/8/12
That’s EXACTLY what I was thinking when I first started using scoops – WHY on EARTH did I think the other “methods” were so much better?