Hi Cindy! Because baking at altitude is unique to your exact location, it's hard to give specifics here. We would recommend starting with our High-Altitude Baking Guide, which outlines some adjustments to begin with. Try cooking the tangzhong mixture slightly less than described (only until the whisk or spatula leaves lines in the bottom of the pan and looks paste-like rather than looking until it looks like mashed potatoes). You may need to also add a few tablespoons of additional flour to help control spread and give the cookies the perfect structure; bake a test cookie before adding the extra flour, though, since you may not need it. Fold it into the chilled dough only if necessary. If any additional questions come up, please do reach out to our Baker's Hotline! 

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