Unbaked cookie dough can be covered and refrigerated for up to 24 hours, or frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

Cookie dough too soft? Refrigerate it or add additional flour, 1 tablespoon at a time, until dough is stiff enough to handle.

Cookie dough too dry? Mix in 1 to 2 tablespoons milk until dough holds together.