Baking – Why do the cookies fall flat and not cook on the bottom

This looks to me like the symptoms of too much flour - probably way too much.

Measuring baking ingredients by volume instead of weight is always a crapshoot, although it shouldn't be that far off - my guess is that either the flour was heavily compacted, or perhaps the baker's mind wandered off and she accidentally added an extra cup.

Overmixing (i.e. by using an electric mixer) is a common problem with cookies but the symptom of that is a hard and gritty cookie that doesn't rise - not one that rises too much and has unbaked flour in the center. As far as I know, that can only happen with a huge amount of flour. Obviously, too much flour would also result in a much denser dough.

What you ended up with seems to be more like a quickbread - almost a scone - and there is indeed not an awful lot of difference between the two aside from the ratios and the creaming of butter.

Excess flour probably wouldn't result in a stickier dough, but stickiness is more due to temperature than anything else. If you're finding the dough too sticky to mold then make sure it's thoroughly chilled - that will make it easier to work with.

this is a technique that might help with the shell issue:

I suspect your croissants are losing humidity during proofing, possibly freezing the butter block, and possibly baking resulting in a harder shell. If you have a humidity controlled proofer and oven, then those parts may not be your problem. Otherwise, read on:

Peter Reinhart in The Bread Baker's Apprentice suggests pouring boiling water in a flat pan/container and placing in the bottom of the oven during the baking (of breads) in order to keep up the humidity. This Link has the recipe published with Peter's permission. Notice how the freezer doesn't come into play (freezer is a dehydrator and pretty good at it, too) although some recipes call the freezing part a must.

Croissants are lighter than bread loafs so they may require a different humidity profile than breads during baking (as noted by commenters). However, for proofing humidity levels should be high and the temperature around 80F or 27C.

To achieve that, for the proofing period keep the dough in a turned-off-oven and turn on the oven light a long with a the boiling water method. This usually prevents 'the skin' formation and a dried out crust. It also helps with getting a better rise during baking. The oven light bumps up the temperature but if you're room temperature is close, don't bother.

You may wish to read this piece on humidity and baking and generally the Maillard Reaction. Here's an excerpt that might explain the problem:

"Under dry oven conditions, the dough will have rapid evaporation of the water from
the exposed surface. This will cause premature formation of a dry inelastic outer shell
on the bread surface"