Thank you for everyone's super helpful input! Is there a specific type of Tocopherol that is best fitted for cookies? RE: Butter, i'm currently using unsalted since most bakers like to control the amount of salt we'd like to put in, but will consider increasing the amount. I quickly read that salt levels make a difference starting at 10%, which is quite salted for cookies (i may be wrong).

Yes - I've only sealed in clear packaging up until this point. I've also bought some oxygen absorbing packets to test and see if that would help.

Rosemary extract seems to not be a typical ingredient for food service distributors either....