I made this because I live in an Asian country and all I have is a small oven. I thought it would be cool to experiment with since some of my friends don't have ovens. I might have been off with a few ingredients. It turned out to be pretty good. What I would suggest is the following. 1. Use only half the batch at a time. Make the dough as directed but only use half in the crock pot, if not just a third, putting the rest in the fridge for a later date, or just for eating. 2. Do it for 5 hours, letting it rest on either low or no heat for another hour or so. 3. If you can, use a glove and make the sides thicker and the inside thinner, making a bowl type thing. I did this recipe, minus the vanilla, according to the directions given, and it turned out pretty darn good. I think the main problem is that people use this recipe with different crock pots. You will need to experiment with it to find the right time and amount to fit your crock pot.
After two hours one side was starting to burn on the edge, but the top was very mushy. I flipped it over (easier than it sounds with the wax paper). I cooked another hour with top off and it was done. I cut off the burnt edge and it is OK. I think there is a reason this is the only slow cooker cookie recipe I could find.
These were very good! Although I set the lid ajar at about 3 1/2 hours and the bottom was starting to get crispy at 4 hours total and the very top and center was still gooey. I am not really sure how to remedy this but my thought was turn it off at 3 1/2 and leave the cover on (which I will try when I make them next).