How would altitude affect cookies spreading? I live and bake at 8,700' in Colorado and my cookies always spread just like the sorry pictures you showed. For high altitude adjustment I always cut back on the sugar but perhaps I should cut back even more? I always scoop my dough onto cold parchment paper so I don't think using a warm cookie sheet is the problem. Will baking at 300 degrees work at higher altitude? If you ever want to test high altitude baking, you are welcome to come visit my kitchen!

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