Recipe: Toll House Cookies - High Altitude Adjustments

Gladys has probably nailed the problem, Jeanette. When the altitude above sea level is not very great, it isn't as much of a problem with cookies as it is cakes; but I think you are at about 7000 ft., aren't you? That's high!

Here are some recommended adjustments for the standard Toll House recipe:
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each . Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

In general, you'll want to increase the amount of flour and water, and decrease the amount of sugar in your recipes. Depending on the recipe, it may also be useful to slightly increase the oven temperature by about 20 or so. As the altitude increases, the adjustments will vary, so it's hard to give exact suggestions. You'll probably need to experiment with your recipes to achieve the result you desire.