1)Cover and store in an airtight container for up to 1 week.
2)Freeze the raw dough for up to 1 month.
3)You can use powdered brown sugar or raw sugar as well.
4)Reduce sugar to ½ cup if needed
5)Add milk little by little.
6)You can just prick the cookies with fork and bake.
7)Don't over bake the cookies else it will turn hard and brittle.