Cooking From Memory ~ A Recipe Journal

Wild Iris Cookies

Posted in Cookies,Desserts by Paul Gauche on August 22, 2010


The town of La Connor is nestled in the heart of the spectacular tulip fields of Skagit County in northwestern Washington State. Built on the banks of the Swinomish Channel, the town of La Conner is home to just under 1000 people, but welcomes over a million visitors each spring for the annual Tulip Festival. The main street–a mere three of four blocks long boasts numerous art galleries, restaurants and clothing shops.  In and among all of that is the Wild Iris Inn and Bed and Breakfast–the first stop among many in a week-long trip to celebrate our 28th wedding anniversary.  While the Inn itself was beautiful and very comfortable, the two cookies that were delivered as we arrived completely stole the show, and when we left the next morning, two more cookies were packaged in cellophane and tied off with a ribbon. Such a deal! Anyway, a few days later and a couple e-mails to Lori Farnell, the gracious Innkeeper or the Wild Iris Inn, and the wildly ambrosial cookie recipe was mine! Thanks to Lori for the permission to share!


  • 1 cup butter, melted
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ½ tablespoons water
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 ½ cups coconut
  • 1 ½ cups dried cranberries
  • 1 cup chopped walnuts
  • 1 cup old-fashioned rolled oats
  • 1 ½ cups granola


In a small mixing bowl, blend the melted butter, brown sugar and white sugar until creamy. Add the eggs, vanilla and water. Mix until well blended.

In another much larger bowl, mix the flour, baking powder, salt and baking soda, then add the white chocolate chips, chocolate chips, coconut, cranberries, walnuts, rolled oats and the granola. Then add the wet ingredients to the dry ingredients and blend well.

When well mixed, shape into golf ball sized balls and place on an ungreased parchment paper lined cookie sheet. Bake at 325° for 10 minutes or until just turning brown around the edges. When you pull the cookies out of the oven they will look like they are not quite done—and they will be flat and spread out. Take a spatula and gently round them out. After a few minutes, remove them from the cookie sheet and place them on a cooling rack. At this point, give them another “rounding” with the spatula which will give them some height. Let them cool to set.


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