Hi Joan. I live at 4500 ft in Utah and for me most cookies spread like crazy if I don't adjust the recipe for our altitude. My rule of thumb is to reduce the sugar by 2Tbs per cup. Sometimes I add other modifications. Since you are nearly twice as high, you probably will need to incorporate other changes as well (chilled dough, lower oven temp, less leavening, slightly more flour) to get sea-level recipes to work. For me, reducing the sugar is the single greatest, most consistent improvement I make to reduce spreading. If you enjoy baking I highly recommend Susan Purdy's baking book, "Pie In The Sky". She does a great job of testing the same set of recipes at a wide variety of different altitudes.

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