How do you compensate for the high altitude while baking?

http://www.motherearthliving.com/Food-Matters/how-do-you-bake-at-high-altitudes.aspx

StephanieI live in Denver, Colorado and baking is usually a bit of a challenge for me. I’m not sure if it is because of my high altitude, my inability to bake, or a combination of the two. After some research online and in an assortment of cookbooks, this is what I've learned for those of you who, like me, are forced to bake in high altitudes:

• Reduce the amount of baking powder and baking soda you use in your recipe by 1/8 teaspoon.

• Raise the oven temperature 10 to 15 degrees.

• Increase the amount of liquid you use in a recipe in relationship to the amount of flour used. According to the Quaker Oats Company, you should increase the amount of liquid by 1 to 2 tablespoons per cup of flour.

Cookies
Photo by chotda/Courtsey Flickr
http://www.flickr.com/photos/santos/

My cookies always come out of the oven looking like pancakes. On the one occasion I tried to alter the recipe for high altitude baking using the tips above. They came out looking a little better, but not presentable by any means. I think I may have taken them out of the oven way too quickly. 

We want to hear from you! How do you compensate for the high altitude (if you live in an area like mine) when baking? My number one priority is to get my cookies to look and taste like cookies. Then I would like to move on to baking delicious dark chocolate lavender cookies.


Do you have any ideas to solving my high altitude baking issue? Do you have a favorite cookie recipe that I should try? Leave me a comment and let’s chat about it!