Cooking From Memory ~ A Recipe Journal

Wild Iris Cookies


Here’s to all our good friends at the Robert Wood Johnson Foundation in Princeton, New Jersey who, as rumor has it, will be–or already have served these up to the fine people who work there! Nothing like a little (big!) chocolate chip cookie to inspire more research! Thanks for all you do!  Enjoy the handful of happiness!

–PG (Sarah’s Dad…)

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 of 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!

Ingredients ~

  • 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

IMG_1689Method ~

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.

8 Responses to 'Wild Iris Cookies'

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  1. Swensta said,

    Had em.
    Love em.
    I’d like to enter my name in the drawing for a free batch of cookies, and/or topas on the veranda.
    Thanks cfm.

    • Paul Gauche said,

      Dear Sir,
      Your name has been entered in the drawing. Good News: All are welcome, everybody’s a winner!

  2. Brice McDaniel said,

    I had the pleasure of staying at the Wild Iris Inn and the cookies were remarkable. The owner gave me a copy of the recipe, which is just as it is above. He also gave me their recipe for the granola they use in the cookies. I hope he doesn’t mind that I share. I cut the recipe down to a home kitchen size.

    Preheat oven to 325

    6 cups oatmeal
    1 cup chopped almonds
    3/4 cup shredded coconut
    1/4 cup sesame seeds
    1/4 cup sunflower seeds

    1/2 cup canola oil
    1/2 cup honey

    Spread on a large sheet pan lined with parchment and sprayed
    Bake 15 minutes
    Stir and turn
    Bake approximately another 10 minutes
    Spray with hazelnut spray (bottled latter syrup)
    Bake 5 more minutes
    Let cool and store in airtight container

    • Paul Gauche said,

      Hey Brice,
      Thanks for this– I do appreciate you taking the time to add to the cheer here! Indeed, remarkable cookies. We made such a fun fuss about the cookies that when we left the next day, the owner gave us each two more each! It was just nuts! Great hospitality, a breat B&B, a cool little town. Good stuff, for sure.

      Thanks again!
      Peace, Paul

    • I can't imagine that your changes made a better cookie. I make the original all the time, but wouldn't ever change this amazing recipe. Whatever. I can't keep mine in the house. Everybody loves them as is. said,

      I can’t imagine th

  3. Frances Erickson said,

    Absolutely the best cookies!! Just came back from staying at The Wild Iris again and the cookies are the first thing you see when you walk into your room. Yummm This is one of the best B & B’s we have stayed at and the owners are so gracious. Try the cookies and stay at the Wild Iris in La Conner, Wa.

  4. Rebecca Klein said,

    We love these cookies too! To make them glutten free just add an extra egg and I use the glutten free flour from Costco. 🙂 Yum!

  5. On October 2015 1 year ago my very first time traveling to Seattle little I knew my fiancée proposed to me at the Wild Iris Bed and Breakfast. Such a Beautiful Place took my breath away

    La Conner a town look like I had step into a Scene out of a Movie such serenity. And what was so amazing there in our room was the most delicious cookies that I had to have the recipe even though I’m far away I had to have something to remind me of that special night and thank you Wild Iris Staff for the recipe. I’m going to top these cookies almost as good as yours to share with my friends and family. Again thanks for everything. I know I will be visiting again.

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