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 into an ungreased 13 x 9 baking pan. bake at 350 degrees for 14-16 minutes or until golden brown. cool on wire rack. in a large mixing bowl, beat cream cheese and powdered sugar until smooth. fold in 1-3/4 cups whipped topping. spread over crust. in a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft set. spread over cream cheese layer. top with remaining whipped topping. sprinkle with nuts and chocolate curls if desired. cover and refrigerate for 8 hours or overnight until firm.

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.