PILLSBURY GLUTEN FREE CHOCOLATE CHIP COOKIE D RECIPES

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In medium bowl, stir Base and Topping ingredients until soft crumbly dough forms.
• Measure 2 1/2 cups of the mixture by lightly spooning into measuring cups. Press into bottom of pan. Reserve remaining mixture for topping. Bake 12 to 14 minutes or until golden brown.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add cream, eggs and 1 teaspoon vanilla; beat until smooth.
• Pour cream cheese mixture over baked cookie crust. Crumble remaining Topping mixture over cream cheese mixture.
• Bake 25 to 30 minutes or until mixture crumbled on Topping is golden brown. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oats, peanut butter, softened butter, vanilla and eggs until soft dough forms. Stir in candies.
• On ungreased cookie sheet, drop dough by 1/4 cupfuls about 3 inches apart. Press to flatten to about 1/2-inch thickness.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store in airtight container.