Us

At the Wild Iris Inn, every guest feels like family! We are a top choice when it comes to choosing hotels near La Conner, WA. Please feel free to contact us with anytime with questions, comments or feedback about your recent stay. We can’t wait to see you on your next visit to lovely La Conner!

WILD IRIS INN

121 Maple Avenue (P/O Box 696)
La Conner, Washington 98257
United States

Toll-Free: 1-800-477-1400
Phone: 360-466-1400

Email: wildirisinn@gmail.com

Directions

From Seattle

Take I-5 North to the La Conner Exit (#221). Turn left (westbound) at the end of the off-ramp. Turn right on Fir Island Road for about nine miles to the next LaConner/Wild Iris sign. Turn left on Chilberg Road. As you enter the town of La Conner, drive around the roundabout and take your first left, which will be Maple Avenue (the La Conner Drug Store will be on the corner). The Wild Iris Inn will be the 4th building on the left side of the street.

From Vancouver, BC

Take I-5 South to the Burlington Exit (#230). Travel West on Highway 20 towards Anacortes. Turn South on LaConner-Whitney Road at the street light (The Farmhouse Restaurant will be on the corner). As you enter the town of La Conner, drive around the roundabout and take your first left on Maple Avenue (the La Conner Drug Store will be on the corner). The Wild Iris Inn will be the 4th building on the left side of the street.

All our guests ask about our famous Wild Iris Cookies.
We would like to share our receipe so you can take a little piece of La Conner home!

Ingredients:

1 cup butter (melted)
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
1.5 tbsp water
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 cup white chocolate chips
1 cup semisweet chocolate chips
1.5 cups dried coconut
1.5 cups dried cranberries
1 cup walnuts (Chopped)
1 cup old-fashioned rolled oats
1.5 cups granola

Method:

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 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 granola. Add the wet ingredients to the dry and blend well.

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. Take a spatula and gently round out the cookies. After a few minutes, remove them and place them on a cooling rack. Give them another “rounding” with the spatula, which will add some height.