I know that the majority of cake recipes involve beating the butter & sugar until fluffy & adding flour last at low speed, just until combined (for a light & tender cake). However, cookie recipes seem to vary greatly. Some follow these cake rules, while others simply direct you to blend after every step, and a few have you beat the dough (with the flour added) for a few minutes at the end. Are cookies less finicky science-wise than cakes or are they just so varied they require different directions? Are you as careful with cookie dough directions as you are with cake batter?
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