This document defines different types of cookies and provides examples of each type. It describes drop cookies as batter dropped onto a baking sheet in portions 1/2 to 1 cm thick, such as chocolate chip or oatmeal cookies. Rolled cookies contain little to no liquid or leavening and are rolled to a thin thickness from 1/8 to 3/16 inches. Bar cookies are made by spreading dough in a pan, like brownies or fruit squares. Molded cookies use a soft dough molded into balls or shapes, such as snickerdoodles or peanut butter cookies.