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: heat oven to 300°f. combine flour, baking soda and salt in medium bowl using whisk; set aside. mix sugars in bowl with an electric mixer on medium speed. add butter; beat until grainy paste forms. beat in eggs and vanilla on medium speed until light and fluffy. add flour mixture and chocolate chips. beat on low speed just until mixed. do not over mix. drop dough by rounded tablespoons onto ungreased baking sheets, 2-inches apart. bake for 22 minutes until golden brown. transfer cookies to cooling rack.