I'm not sure what happened but it doesn't look like you have all of the liquid. Can't remember what all it calls for?? eggs, butter vanilla ?? all of that in there?
I am sure you have already done this, but have you checked your recipe again? I sometimes forget to add an ingredient. Or maybe make the full recipe, some recpies do well when cut in half. I hope someone out there can help.
Try adding about 2 tbsp whole milk or whipping cream (This is 1/2 the amount that penny uses). That is the main difference between penny's and no fail. Here is a link to the Penny's recipe http://ezinearticles.com/?The-Worlds-Best-Cookie&id=351440. I use this cookie recipe. Easy to work with and tastes great.
HTH
Judi
When you measured out the 3 cups of flour, did you spoon the flour loosely into the measuring cup, or did you scoop the flour with the cup? This recipe is very sensitive to too much flour. I have never had trouble with halving the recipe, and I always weigh my flour, rather than measuring.
One other thing--did you use two sticks of butter, or only one?
I usually make a full batch and devide the left over dough into smaller batches, wrap tightly in plastic foil and freeze them in a bag. They freeze really well and I'll always have some for short notice cookies. As soon as I'm out, I make some more to freeze. You do have knead it as long as it takes for it to come together, halving a recipe doesn't always turn out too good either. Too easy to mess up one measuring and it throws everything
i think i just scooped up the flour with measuring cup and i used 2 sticks of butter. next time ill make the full recipe and freeze the left overs. i keep having problems with cookies (grrrr). last week i used another recipe and the cookies really spread in the oven and they looked deformed. lol the week before that i rolled them out to thin and they burned. it seems im not a cookies person but ill keep tring till i get it right
That's the right attitude to have. You WILL get good at cookies. 
The scooping method of measurement with flour is very likely the problem. I know that scooping can pack in almost another half cup of flour, depending on how vigorously you do it. I was taught to loosely scoop the flour into the cup, and almost never have problems with baked goods.
Kayla- I'm not the greatest cookie baker in the world either, but I'm better than I used to be. Using parchment paper to line my cookie sheets has helped. The cookies don't spread all over like they used to, and I don't get scorched bottoms or crispy edges.
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