I moved from Vermont to the west a few years ago - sea level to 5000 feet. Baking anything from old recipes is frustrating at high altitude. I've tried adjusting one of my favorite chocolate chip cookie recipes to no avail! More flour, a bit of water, less sugar etc etc ... They used to spread like crazy now they are tall and light. Not as flavorful. Any suggestions you can offer? You probably don't receive many inquiries about baking at high altitude or do you? Thank you!

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