Q&A for How to Adjust a Cookie Recipe for High Altitude

Adding more flour is to help increase protein and structure for your baked goods at a higher altitude. Additional liquid is usually required, because water will evaporate more quickly at a higher altitude. "High altitude" begins around 3000 ft above sea level where baking is concerned, so at 7200 ft you may want to try adjusting your recipes and see what produces the best results for you.

I suggest using half of the recommended amount of baking soda and half of the baking powder in the recipe.

Yes. Follow the recipe. Many baking recipes call for both baking powder and soda.

Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 25 degrees F.

The bottom of the instructions on the cake box usually tells you what to do at high altitude.

Try chilling the cookie dough for at least 30 minutes in the fridge before baking. This should help to keep them flat.

Instead of reducing the flour, try using “high-altitude" flour, which is finer.

Crack an additional egg and just use part of it. Unless you’re short on eggs, this should work. Otherwise, add a little water, since eggs are mostly water.