of water, as well as increase the temperature by 15✯ and reduce the baking time by 2-5 minutes. Thanks to King Arthur Flour‘s altitude baking chart, I came up with a uniform adjustment to generic cookie recipes that works very well for the Mile-High altitude. Click on the link for a sea level recipe! So what’s different about these “high-altitude” cookies? Is it just a cute turn of phrase? Actually, it’s the standard alteration I make to all of the cookies I bake in Colorado but added to my favorite oatmeal raisin recipe (via Simply Recipes). Either way, my family always knows that they can trust my baking and therefore I’m always tasked with cookie-baking whenever I come home to visit again. Maybe I was just lucky? Honestly, I think it’s because baking requires almost no multitasking–once it’s in the oven, it’s time to play the waiting game. I always managed to scrape respectable cookies out of my parents’ oven despite the charred entrées, though. At least I’m more skilled now compared to when I was living in Colorado a few years ago–the running joke before I moved was that my ‘kitchen creations’ at my parents’ house were more like ‘kitchen disasters.’ Smoke alarms, scalded fingers, a lingering burning smell, emulsions that didn’t… emulsify… ![]() And whenever I come home, I’m always driven to cook and bake for my family I mean, it’s what I spend most of my time doing in LA, so I want to cook for my mom & grandmom whenever I’m here. ![]() I’ve been in Colorado for the past week for a bevy of reasons–a dear friend’s wedding, volunteer work with an adoptee heritage camp, spending time with my grandmother… and so on.
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