Talk about a baking high.

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At higher altitudes, foods can take longer to cook, liquids evaporate faster, and dough rises more quickly. All of that means your baked goods can come out undercooked, dry, and/or collapsed, so you have to make slight adjustments when making breads, cookies, cakes, pies, and pastries. And while there are definitely rules of thumb you can follow — like increasing your oven temp, decreasing your baking time, and adding about a tablespoon more liquid and flour — here are a bunch of helpful recipes that have already made the adjustments for you.

High Altitude New York Times Perfect Chocolate Chip Cookie

The gold-standard in cookies, adapted for high altitude! Recipe here.

Kelley Epstein / Mountain Mama Cooks / Via mountainmamacooks.com

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