You can fix this by probably injecting some solution like water butter etc
start by adding a few sprinkles of flour and work the dough away from the sides of the bowl when it comes together and forms a ball it is at the right consistency
you throw it away and make more!
you put less butter in it.
In order to prevent cookie dough from tasting too salty, one may try cutting the amount of salt added. If salted margarine or butter is used, additional salt is often unnecessary.
Cookies are usually pretty flat, but if your cookie just spreads out and hardens, then you either have too much liquid, not enough baking soda, or not enough eggs. For me the first is usually true.
More of other ingredients or if you only have flour... Perhaps slightly lower temperature and longer baking help too.
Bread flour contains a higher percentage of gluten than cake flour. Gluten makes bread dough elastic and forms the structure of bread. Cake flour has less gluten so that the cake "crumb" is tender, not bread-like. Depending entirely on the type of cookie you are making, you might get an acceptable result with bread flour, but the texture of the cookies might be tough or chewy rather than tender and crumbly.
try adding more liquid, cant say more without seeing and tasting the soup.
You may add an egg or a couple tablespoons of milk. In a typical chocolate chip cookie or sugar cookie (or similar), milk will produce a flatter, crisper cookie, and egg will produce a puffier cookie. If you want to get fancy, heavy cream or créme anglais works as well. In lemon or orange cookies, you could add lemon or orange juice.
"Does a mill make flour?" "A mill does make flour."
Press on the wall just back the cookie machine and plug it in.
Go tO the store, get cookie mix