What might have caused cookies to spread too much and become hard, dry, and pale?

Baking cookies at too low a temperature can significantly impact their texture and color. When cookies are baked at a lower temperature than recommended, the heat doesn't adequately set the structure of the dough. This can lead to excessive spreading because the fat in the cookie dough melts too quickly before the proteins and sugars have a chance to create a proper structure. As a result, the cookies can end up thin and have a dry, hard texture instead of being soft and chewy.

Additionally, lower temperatures can prevent the cookies from developing a golden-brown color, resulting in pale-looking cookies. Proper baking temperature is crucial for achieving the right balance between spreading and setting, allowing the cookies to rise properly and maintain a desirable texture.