High altitude and baking is a challenge. Baked goods brown easily in the ovens, but seem to take forever to get done. I'm finally getting a feel for the required baking times. We use one third less leavening in recipes. Mixes require more flour and sometimes more water and more mixing time.
Cookies made with margarine or butter turn out totally flat, crisp, and overly dark.
Cookies are made successfully with vegetable shortening including one part in four of butter for flavor. Luckily, Rich has had lots of baking experience and with his help, I've been very successful. I make 2-3 breakfast breads daily and 2 lunch desserts. Altitude sickness is another concern here. There's no way to know.