You probably have too much flour in the recipe. The excess flour caused too much gluten to form, preventing the cookie from softening and spreading.
some cookies can be soft as a cake and have a similar chewiness as the cake, some cakes are also crispy and you can use the same spread in both.Cookie jars and other containers that allow air in will make the cookies turn hard. If you don't have an air tight container, adding a slice of bread will help keep them soft. The bread will turn hard while your cookies stay soft and chewy.
Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.
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