Cool, Layer, Repeat
Logs of slice-and-bake cookie dough (or mounds of drop-cookie dough) can be made ahead and frozen for up to a month. No need to defrost -- just bake as your recipe directs, adding a couple of minutes.
Don’t store crunchy and soft cookies in the same container -- the crisp ones will absorb moisture from the others and become soft themselves.
Only keep cookies in the refrigerator if they have a dairy or egg component (say, whipped cream or curd); otherwise, chilling adds moisture that can make them soft and sticky.
To revive stored cookies, heat them in a 300-degree oven for about 10 minutes. (Keep an eye on them so they don’t overbake.) Let cool before serving.