If dough is too sticky, add more flour one tablespoon at a time; if too dry, add a splash of milk., Monitor baking closely; cookies should be lightly golden and soft when out of the oven as they firm while cooling., Use various decorations like mini chocolate chips, M&M’s, candy eyes, sprinkles, or edible glitter to customize cookies., Chocolate types for dipping can be white, milk, dark, or colored candy melts., Make dough up to two days ahead; keep wrapped tight in fridge and bring to room temperature before shaping., For flavor variations, add 1-2 teaspoons cinnamon, 2-3 tablespoons unsweetened cocoa powder, or creamy peanut butter to the dough., To keep cookies crisp in humid climates, store with a slice of bread in the container to absorb moisture., For vegan or dairy-free versions, substitute vegan butter and dairy-free chocolate; use gluten-free flour blend for gluten-free cookies., Cookie pops can be made by inserting sticks before or after baking., Store cooled and decorated cookies in airtight container with parchment between layers at room temperature for up to 1 week, or freeze up to 3 months.