Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f degrees. whisk dry ingredients, set aside. combine wet ingredients with a hand mixer on low. to cream, increase speed to high and beat until fluffy and the color lightens. stir the flour mixture into the creamed mixture until no flour is visible. (over mixing developes the gluten, making a tough cookie). now, stir in the semi-sweet and milk chocolate chips. use a cookie scoop (2 tbs per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet. bake on center rack of oven 12-14 minutes, until lightly browned and edges are set. remove from oven; leave cookies on baking sheet for 2 minutes to firm up. transfer to a wire rack to cool. if you are reusing the warm baking sheet, reduce baking time slightly.

Target recipe: preheat oven to 375°f. cream butter with splenda and splenda brown in a mixer until light and smooth. add egg, cream and vanilla, and mix until incorporated. gradually add flours, baking soda and salt. turn off mixer and fold in nuts and chips. drop mixture by spoonfuls onto a parchment lined baking sheet. bake at 375f for about 5 minutes and flatten slightly with spatula. finish baking a further 6 minutes, or until lightly browned and set (time depending on size). cool for a minute on pan until they firm a bit, then finish cooling on a wire rack.