KrisPardon the dust! I’m totally revamping the site and the cookie recipe can now be found here (or by clicking on the cookie):
High-Altitude Oatmeal Raisin Cookies
Thanks so much and enjoy!
High-Altitude Oatmeal Raisin Cookies
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Thank You so much for this high altitude cookie recipe. I live at 7,500 ft. in Colorado and this recipe turns out fantastic every time (and I’m no baker). With or without raisins, it’s good stuff.
Again, Thank You so much.
Hi Claudia! You’re so welcome! It was a blessed relief when I finally figured out something that worked for me in Colorado and I’m glad I could help a fellow Coloradan 🙂
Thank you! This is the clearest instruction I’ve seen for high-altitude cookies.
You’re very welcome, Kathy! I’m glad I was able to help!
I live in Mexico City (7,250 ft above sea level) and I followed your recipe step by step. Unfortunately the outcome was not what expected. My cookies were as flat as a tortilla. Do you have any suggestions? Thank you very much!! Kind regards, Michelle
Hi Michelle!
Is your baking soda still chemically active? To test, take a small amount (½ tsp.) and pour a drop or two of vinegar on top. If it doesn’t bubble and sizzle, you may need new baking soda. Your altitude is ~1000 ft. above what mine usually is when I use my baking additions, so you might want to add an additional tablespoon of both water and flour while omitting a tablespoon of white sugar. Also, try increasing the temperature to 375ºF and decreasing the baking time by a minute or two. High-altitude baking is always a bit of a trial, but I hope these suggestions help you find the adjustments that work best for you. Good luck!
This recipe sucks! I’m at 7,200 ft. And they came out like wafer crisps! Did not rise or fluff at all! FOLLOWED YOUR REVIPE EXACTLY WITH EXACT BRAND INGREDIENTS TOO!
Hello,
I’m sorry you weren’t able to achieve the same results–I think that saying this recipe “sucks” is unjustified, since I test these recipes myself before posting them. Additionally, the only brand I listed was King Arthur’s flour, and that was only to reference the conversion chart–not to recommend use of the brand itself.
My recipe is adjusted for 6000 ft. Since you are at 7200 ft, you need to increase the amount of liquid and flour that goes into the recipe. Please reference the conversion chart to find out what best adjustments to make.
I think the recipe is lovely! My family really enjoyed them, and they were a huge hit at work. Thank a bunch for posting this!
Hi Meghan,
Thank you so much for your comment! I’m happy to be of help.
Made these twice. Second batch added 2 Tbsp of flour 1Tbsp more water. Cooked for 12min. WOW – moist & perfect!! Rose right up and stayed up!
Kids loved them. Thanks so much! Pete
Steamboat Springs CO 6900′
Hi Pete,
You’re so welcome! Always happy to hear from a fellow Coloradan 🙂
This was fantastic! I’d like to add pumpkin to this recipe. Would you recommend a cup or just half?
Hi Nicky,
Sorry for the late reply! Pumpkin is a tough call, since it adds so much moisture to the batter. Try using 1/4 cup of butter and 1/4 cup of pumpkin puree–and let me know how it goes! Thanks again.
Kris-Your suggestion of the butter worked just fine! I saved this recipe–thanks so much for helping me bake delicious cookies at “5280” in Denver!
Nicky–so glad I could help you, especially as a fellow Denverite!
Kris, These came out perfect and SOOOO delicious! I’m in SoCo, at a little over 9000 ft. Followed your adjustments, except decreased baking soda even more, added walnuts, and increased temp to 375. Also, required 4-5 minutes longer baking.
High altitude baking is quite an art. Thank you so much for sharing your recipe.
Hi Bobbi,
I’m so happy to hear that this recipe worked well for you! I struggled with high altitude baking the entire time I lived in CO, and I’m glad that these adjustments helped you at an even higher altitude 🙂
Turned out great! Thank you. I am from the Pacific Northwest and have not had success with my cookies turning out very well in the past. So that was a very pleasant surprise.
Perfect cookies at 7400 ft.
I live in Ft. Collins and had tried several oatmeal raisin cookie recipes before with no success. Oily blobs that did not hold together. These were perfect! Thanks for the recipe and the tip on King Arthur Flour adjustments.
Emily,
Thanks for your feedback, I’m so happy to hear this recipe was a winner for you! (Sorry for the ultra-late reply, I’ve been out of the country. 🙂
I’m so glad I found this recipe! I agree with the other comments about your instructions for high altitude are the clearest I’ve seen. I used quick oats (no judgement, please!) because I didn’t have rolled old-fashioned oats in the house, and they still turned out delicious! Mmmmm!!! Btw, I’m at 8500 feet in Colorado, so I added an additional T of flour and and additional 1 1/2 t of water to the recipe. Next time I think I’ll try with your pumpkin butter suggestion! Tis the season for pumpkin EVERYTHING! Haha!
That’s so good to hear, Janet! Baking at high altitude is a bear, so I’m glad I could help 🙂
I have a question the recipe is adjusted al ready to high altitude or I have to add something? I leave at 7500 feet thx for your answer
So excited to find your site! I’m at 7000 feet and have been unhappy with my cookies. Baking as we speak!
Absolutely perfect! Thank you for sharing your recipe! I love to bake but since I moved to Colorado, none of my recipes seem to work in the higher altitude. I followed the recipe step by step besides subbing dried cranberries for raisins and they came out wonderful 🙂
Outstanding! At 6500 ft here in Colorado too. Perfect batch since I only have 2 pans. Made 24 exactly. 🙂 Not overly sweet either. Brava!
I live just outside of Denver at 5800 ft and this recipe worked perfectly. Thanks!!
These are the best oat meal raisin cookies Ive made since moving to Colorado
I live at the 2600 foot level. I put in 1 cup flour and 1 tsp. Vanilla. They look perfect!!!
After ten years of frustration and failure, finally a recipe that works. My Cookie Monster loved these oatmeal cookies.
I’m going to try bread next…maybe it won’t come out like a brick.
Finally! A after ten years of failure, a successful batch of cookies (5500 ft in .new Mexico). My Cookie Monster hubby loved these Oatmeal Cookies.
I’m going to try bread next. Maybe it won’t come out as a brick.
Why do I have to keep writing here?
Came out perfect with the liquid and flour adjustment at 8500 ft. Thanks from Woodland Park, CO!
8500 ft. Ecuador. Turned out great but I halved everything (except used a whole egg). Also baking soda is hard to find here so I used baking powder (1/4 tsp for half the recipe). I wish I could send you a picture, they are perfect!
LOVE this recipe. Cookies came out chewybut with crispy edges, had to trust the instructions to pull them out after 10 minutes, even though they didn’t look ready. Family loved them, they disappeared very quickly over a couple of days…
I just made these and the only thing I omitted was the extra water. I replaced raisins with butterscotch chips too. These turned out perfect. I live in NoCo, 5k ft.
Those adjustments are straightforward and helpful. Thank you.
These turned out great with the recommended adjustments at 9,000 feet. Thank you! Yum! I used dried cherries and candied walnuts for a change. Delicious.