The science of cookies vs cakes
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?