Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: let cookie dough stand at room temperature for 5-10 minutes to soften. press down into an ungreased 13” x 9” baking pan. bake at 350 for 14-16 minutes or until golden brown. cool on wire rack in large mixing bowl, beat cream cheese and confectioner’s sugar until smooth,. fold in 1-3/4 cups cool whip and spread over cooled crust. in large mixing bowl, whisk milk with both puddings together for 2 minutes for until soft set. spread over cream cheese layer top evenly with cool whip sprinkle with nuts or chips. cover and refrigerate over night.

Target recipe: set the oven to 190°c/375°f/gas 5. beat the butter and sugars together in a mixing bowl until creamy. break the egg into the bowl and beat it into the mixture until smooth. then add the vanilla essence and mix. add the flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well. now add the chocolate chips and stir them in until they are evenly spread through the mixture. butter the baking trays and spoon small mounds of the mixture on them leaving quite big spaces between the mounds. bake the cookies for 10 to 12 minutes until they are an even golden brown colour, then transfer them to a wire rack to cool.