I don't know, but what is it doing? Is it too stiff that it won't form a ball (crumbly), or is it too soft and won't hold its shape?
I'd be tempted to add a bit more liquid if it's too crumbly, or a bit more flour if it's too soft, but I'm not a cookie pro by any means, LOL!
The one time I had cookie dough that was not looking or feeling right, I discovered that I had added twice as much butter as the recipe called for (I used two cups instead of two sticks) and I just divided it in half and added the right amount of ingredients to correct it.
Take a good look at the recipe and see if maybe you used the wrong amount of something . . .