Final answer:
For cookies with stiff doughs, the rolling out method is best, whereas methods like dropping by spoonfuls are suited to soft doughs or batters.
Step-by-step explanation:
When considering cookie preparation, three methods are commonly used for soft doughs or batters: dropping by spoonfuls, piping, and spreading into a pan before baking. However, for cookies with a stiff dough, such as those including flour, butter, sugar, vanilla, baking soda, eggs, and chocolate chips, a different method is recommended.
The rolling out method is better suited for stiff doughs. This involves flouring a surface, using a rolling pin to roll out the dough to the desired thickness, and then cutting out the cookies with a cookie cutter before transferring them to a baking sheet and baking.