It was bound to happen at some point. The dreaded flat cookie problem that plagues oh-so-many people here at high altitude. Granted, the flavor was perfection…the texture? Not so much.
And to be fair this has happened before when we first moved here, but I thought I’d beat it during our first year. Time to man up and battle the high-altitude baking monster again!
This recipe, the one that I’m NOT going to share today, I had big plans for. It was inspired by a recipe that I found on our family’s farm, but since it didn’t turn out well (looks-wise that is) I just can’t bring myself to share it yet. In fact I can’t even share the secret ingredient because of it all!!!
I know, I’m such a tease.
I can say that I think a lot of it has to do with the fact that I forgot we had brown sugar, so I tried making my own with granulated sugar and molasses. I think that caused the cookies to have too much liquid, something that I’ve heard is detrimental in high altitude baking. Not something that I apparently remembered when making these, but whatever.
We’re not keeping score here 🙂