Recipe Scaling and Conversions

5 tools

Which Recipe Scaling and Conversions tool do you need?

Tool	What it answers
Cookie Yield Calculator	Divide the dough volume by the portion size.
Cups to Tablespoons	One US cup equals 16 tablespoons, so multiply cups by 16: 3/4 cup is 12 tablespoons and 1/3 cup is 5 tablespoons plus 1 teaspoon.
Recipe Yield Calculator	A recipe's conversion factor is the new total yield divided by the original total yield.
Tablespoons to Cups	A US cup holds 16 tablespoons, so divide the tablespoons by 16 to get cups: 8 tbsp is 0.5 cup and 12 tbsp is 0.75 cup.
Teaspoons to Tablespoons	There are 3 US teaspoons in 1 US tablespoon, so divide the number of teaspoons by 3 to get tablespoons.

Count how many cookies a batch of dough makes from its volume in cups and your disher number or tablespoon portion, plus sheets and a scaling factor.

Turn tablespoons into cups for US (16 tbsp per cup), metric 15 ml or Australian 20 ml spoons, with millilitres and a cups-plus-spoons split.

Convert cups to tablespoons and teaspoons for US, metric or Australian measures. One US cup is 16 tbsp; the nearest spoon measure is shown too.

Convert US teaspoons to tablespoons by dividing by 3, with the working shown. 12 tsp is 4 tbsp, and 4½ tsp is 1½ tbsp for doubled baking recipes.

Find the recipe conversion factor from the yield you have to the yield you need, including a change of portion size, e.g. 8 × 6 oz into 20 × 4 oz.