Recipes for cookies (called biscuits or sweet biscuits in some countries) are probably more variable than those for any other type of bakery product. Some layer-cake batters can be used for soft drop cookies, but most cookie formulas contain considerably less water than cake recipes, and cookies are baked to a lower moisture content than any normal cake. Except for soft types, the moisture content of cookies will be below 5 percent after baking, resulting in crisp texture and good storage stability.