Perhaps someone can enlighten my perspective a bit further. I've done some research as to the difference between rolled and drop cookies. I find that drop cookies tend to be puffier and chewier in the center obviously due to the initial shape, and the flattening of rolled cookies lends to a more thin crispy cookie. On the other hand, I know that the type of fat you use, be it shortening, butter, lard or some combo, also contributes to the chewy/crispy texture.
So what I'm wondering is what are the other differences between rolled and drop cookies? I've been looking through different recipes trying to identify a consistent pattern of the ratio of wet to dry ingredients in the two kinds of cookies but have yet to find anything consistent. Also, which kind do you prefer to make and why?