How to figure out where is the best place to store homemade cookies: in the fridge or on the counter, in an airtight container or elsewhere The other day I baked some Nutella cookies (the famous four ingredient recipe which calls for egg, Nutella, vanilla and flour), they tasted awesome but the next day they became hard and chewy. A little Google search and figured they must be stored in an airtight container in the fridge. I bake several types of cookies but I have problem storing them so that several unknown factors don't affect their taste and texture. How do you figure out where is the best place to store homemade cookies to preserve flavor? Does it depend on the ingredients, as in if there is milk, store in the fridge?
If the cookies are baked, I cool them completely. Then, I put them on a plate and under a cake dome. They look nice, don't get smashed or crumbled, keep their flavor, and maintain their texture for a few days. 

I do not store baked cookies in the refrigerator because I have had problems with the cookies becoming dry (even in an airtight plastic bag). 

If I don't need to bake all of the cookies at once, my best results come from freezing the cookie dough and baking on demand. 

I mostly bake chocolate chip or sugar cookies. So, my answer is based on those types of cookies.