Elevation expertise requested

I moved to Colorado a few years ago, and now live (and bake!) at 5200+ ft.

Cookies tend to be forgiving, but looking at the photo of these cookies, my biggest concern would be their sprawling even more than they appear to do at sea level.

The standard adjustments would be these:

Increase the oven temperature by 10 degrees. Some guides say to increase it more, but 10 seems to work best for me.

Decrease sugar by 1 tablespoon + 1 teaspoon.

Add 3 tablespoons of milk with the eggs.

Add 2 tablespoons + 1 teaspoon of extra flour.

Once the cookies are in the oven, watch them like a hawk! The cookies will bake much faster at the higher elevation. I’d check them at 50% of the baking time int the recipe, and every few minutes after that.

If you bake these, please let us know what adjustments you make, and how the cookies turned out! Thank you.

For future reference, here is the guide I rely on for adjustments. I should say however that ultimately, it has worked better for me to use recipes that were developed with extensive testing at higher altitudes. My go-to resources are Susan Purdy’s “Pie in the Sky,” and “High Altitude Baking” by Patricia Kendall (CSU Extension). ;o)