Sentences with phrase «rotating baking sheets»

Use a small ice - cream scoop * to form balls of the dough, and roll Bake at 400 degrees until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.

Bake, rotating the baking sheets midway during baking, until the cookies feel just barely set in the centers, about 13 minutes.

Bake cookies, rotating baking sheets halfway through, until edges are golden, 12 - 16 minutes, depending on size.

Bake for 25 minutes, in batches if necessary depending on how many baking sheets you have, until well risen and golden, rotating the baking sheets half way through cooking.

Bake until edges are lightly golden brown and bottoms are set, 10 to 12 minutes, rotating baking sheets halfway through.

Bake cookies, rotating baking sheets halfway through, until golden, 12 — 14 minutes.

Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender.

Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet - looking in the center (they will seem underdone, but you don't want to overbake), 15 — 20 minutes.

Bake cookies, rotating baking sheets once, until centers are puffed and edges are just firm, 13 — 18 minutes.

Bake bread slices, rotating baking sheets halfway through, until cheese is thoroughly melted, 10 — 12 minutes (begin checking after 8 minutes; some cheeses melt faster than others).

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (overbaked cookies won't be chewy), 8 — 10 minutes.

Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12 — 15 minutes.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until they spread into thin lacy disks and are deep golden brown around the edges, 10 — 14 minutes.

Bake wafers, rotating baking sheets halfway through, until brown around the edges, 13 — 16 minutes.

Bake cookies, rotating baking sheets halfway through, until edges are golden but centers are still pale, 10 — 12 minutes.

Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10 — 15 minutes.

Bake for 12 - 14 minutes, rotating baking sheets as needed.

Bake until the cookies are slightly golden around the edges and seer but still soft in the center, 12 - 14 minutes, rotating the baking sheets halfway through.

Bake rolls for 18 - 20 minutes, flipping and rotating baking sheets halfway through the baking time.

Bake for 10 - 14 minutes or until a cake tester inserted in the center comes out clean and the cakes are springy to the touch, rotating the baking sheets from back to front and top to bottom once halfway through.

Bake until edges are lightly golden, but cookies are still soft in the middle, about 12 - 15 minutes, rotating the baking sheets halfway through.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.

Bake for 10 - 12 minutes, rotating the baking sheets 180 degrees half way through.

Bake in the preheated oven for 35 minutes, flipping and rotating the baking sheets halfway through the time.

Bake for 15 minutes until browned at the edges, rotating the baking sheets from top to bottom at 7 minutes.

Bake crostate 20 to 25 minutes, until golden brown, rotating baking sheets both from front to back and from the upper to the lower racks halfway through baking.

- Bake for 12 - 15 minutes, rotating the baking sheets halfway through.

Place in oven and cook for 40 minutes or until wings are cooked through and skin is somewhat browned, rotating baking sheets half way through cooking time.

Bake the cookies for about 12 minutes, rotating the baking sheets midway during baking, until the cookies are very light brown on top.

Stick them in the oven for about 15 minutes, rotating the baking sheets for an even outcome.

Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 6 - 8 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.

Bake until the cookies are set in center and begin to crack (they will not brown), about 8 minutes, rotating the baking sheets after 4 minutes.

Bake, rotating baking sheet once, until golden on the bottom, 18 to 20 minutes.

Rotate baking sheets 180 degrees AND switch oven racks (bottom sheet moves to top, top to bottom) to promote even browning.

Bake, rotating baking sheet once, until golden brown and center is firm, 22 to 25 minutes.

Rotate baking sheets half way through baking if your oven bakes unevenly.

Bake 10 - 15 minutes until golden, rotating the baking sheet at 5 minutes.

Rotate the baking sheets during baking for even heating (I rotated mine every 6 minutes).

Rotate the baking sheets halfway through cooking time, if necessary.

It's really easy, just make sure to stir it and rotate the baking sheet during the baking process.

Bake in the preheated oven for roughly 35 - 40 minutes, stirring occasionally and rotating the baking sheet about half - way through.

Spread out berries on a rimmed baking sheet lined with a nonstick baking mat and bake, rotating baking sheet about every 30 minutes, until berries are darkened in color and dried out around the edges but still slightly juicy in the center, 3 — 3 1/2 hours.

Bake the cookies for about 14 - 16 minutes, rotating the baking sheet front to back about half way through the baking time.

Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.

You will want to rotate the baking sheets a couple times as well so the top tray doesn't burn.

And speaking of secrets, I did add one special touch to these cookies; about midway through cooking, when I rotate the baking sheet, I take a spatula and tap the tops of each cookie down to flatten it.

Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes.

Rotate your baking sheet top to bottom and front to back.

Rotate your baking sheets top to bottom and front to back.

Rotate baking sheet and bake until deep brown, 3 to 6 minutes more.