Baking at higher elevations comes with unique challenges due to lower air pressure and drier conditions. Consider the following adjustments when baking cookies at high elevations: Leavening Agents: Decrease baking soda or baking powder by 1/8 to 1/4 teaspoon per teaspoon in the recipe. Adjust Moisture Content: Add a bit more milk or non-dairy if the air is dry. This helps compensate for the reduced moisture at higher elevations. Enhance Moisture Retention: Increase the amount of brown sugar by a couple of tablespoons to enhance moisture retention in baked goods. Flour Quantity: Reduce the amount of flour by 1 to 2 tablespoons per cup of flour to account for the drier conditions. Temperature Adjustment: Increase the baking temperature by 15°F (8°C). This adjustment helps set the structure of baked goods more quickly at higher altitudes. Monitor Baking Time: Keep an eye on the cookies before the set cooking time, as baked goods tend to cook faster at higher elevations.