All my recipes have been adapted for living at 4000 feet, but we live at sea level now. I baked chocolate chip cookies a couple days ago and they came out more cake-like than cookie-like, and refused to brown. The recipe calls for 1/2 cup of butter, but I used 1/4 cup butter and 1/4 cup canola oil as I have in the past. I did not expect the results I got. Anyone have advice on cookie baking or baking in general at sea level? Or adapting my recipes? I bought an oven thermometer because the oven in my new house is digital and not very accurate, so I need to keep an eye on the temperature when I use the oven. So, any words of wisdom? Thanks, Beth.