When baking cookies that run all into the pan I just don't get..........

..........why the chefs don't take a biscuit cutter or a ring mold and just stamp out the circles in the already baked dough. They could just stick the ring into the dough, remove it like a cookie, then add some icing around the edges and over the cookie to cover the rough side? That's what I'd do, so I never understood why the chefs always give up at that point. I don't get it.