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I have lived in the mountains of Colorado and Utah, my entire life and love making cookies.  Over the years I’ve met people who have moved here and tell me they can’t make cookies that turn out right, because of the high altitude.  I won’t go into too many details about the science of why baking is different at high altitude, other than to say that because air is thinner, water boils at a lower temperature, and this causes problems. 

First, in this instructable I’ll give you a really great chocolate chip cookie recipe and then I’ll give you some ideas for “tweaking” your own recipe so that it works here in the mountains.  Here’s what you need:

1 Cup Butter/Margarine, softened
¾ Cup Sugar
¾ Cup Brown Sugar
2 eggs, room temperature
1 teaspoon Vanilla
½ teaspoon Salt
1 teaspoon Baking Soda
3 Cups All Purpose Flour
12 Ounce package Chocolage Chips
Nuts/Raisins (Optional)
A mixer
A good wooden spoon or spatula
A good quality baking sheet (see step 9)
A cookie scoop - optional

Step 1: Preheat your oven

I know this doesn't seem like a big deal, and a lot of people skip this.  But, make sure you preheat your oven to 375 degrees.  Don’t put your cookies (or a lot of other baked goods) into the oven until it’s at the right temperature.  If you put them in before the oven is the right temperature, they will probably burn on the bottom.
<p>High Altitude Questions: (1) cookie recipe calls for 350 oven...leave at 350?</p><p>(2) calls for 1/2 tsp both baking powder and soda...reduce?</p><p>(3) calls for 3/4 c flour...reduce </p><p>(4) only liquid is 1 egg and 1/2 c butter...add more liquid? Thanks so much</p>
<p>Are you talking about the original recipe? I keep the oven at 375 degrees, only use baking soda and use 2 eggs and 1 cup of butter. If you are asking about the variations in the comments, I haven't tried those. Sorry!</p>
no....i was talking about another recipe...in general, what adjustments I needed to make...finally found a chart on line....thanks!<br>
So....about the temperature. Do I leave it at 375&deg; or just pre-heat then drop to a lower temp?
<p>Sorry, I just saw this comment. I leave my oven at 375 and it works just fine. Your oven and altitude might be different. You might need to experiment a little.</p>
With my oven, I just leave it at 375 degrees, you might want to experiment with yours. Good luck!
With my oven, I just leave it at 375 degrees, you might want to experiment with yours. Good luck!
We just moved up to 7000'. Followed the recipe exactly and ended up using all 3 cups of flour. Preheated my gas oven to 375&deg;. Checked at 7 min and they looked great. I was concerned the bottoms would burn at that heat so I turned them down to 350&deg; for the last 4 minutes. This is when the tops looked baked-enough for me. The taste is divine and I am thrilled! Thank you for this great recipe!
<p>Amazing recipe, I am at 1800m and they worked perfectly.</p><p>I substituted ground hazelnut instead of extra flour to get the right consistency and </p><p>added extra cho chips!</p>
<p>It may have been beginner's luck, but this recipe worked fabulously at a mile high! I tried to follow directions to the letter. I added about 8 oz of chocolate chips, 1 cup of raisins, maybe 3/4 to 1 cup of 1 minute oats. Not only did the cookies NOT melt all over the place as I have experienced in the past, but they are (were?) extremely tender cookies. Thank you so much for your thorough explanation.</p>
<p>Hi there, I have a question because I have a cookie business from home. I am in Oklahoma now but moving to Colorado shortly. I usually bake my cookies at 350, here you say to preheat your oven at 375, but then to modify my own recipe you say to bake at a lower temperature ? So should I bake my recipe at 325?? Thanks Diann</p>
<p>A few suggestion for this recipe:</p><p>1. Decrease the baking soda slightly by indenting your finger into the baking soda on the measuring spoon, leaving a slight indent.</p><p>2. decrease the flour by 2 tablespoons for a less dry cookie.</p><p>3. it is suggested to melt one stick of the butter/margarine so that you do not need to over beat the cookie dough!</p>
Sabothell I'm baking these right now and they are VERY good! They didn't turn out flat like cookies for me but I think i like them better this way. They're like the lovechild between a biscuit and a chocolate chip cookie! Terrific! <br><br>I live at ~8500' and had to cook them 12 minutes. Again, thank you for the recipe! Fantastic!
worked great
thats awesome
Top Secret Recipe (tv show) cloned Mrs. Fields. It was shot in Utah (high elevation). They froze the dough to make the cookies not turn out thin.
Thanks for sharing this! We live in a high altitude also and baking cakes is different also. Have a splendorous day!<br>Sunshiine

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