Upon walking into Long Row Lavender in the early days, you would have browsed our small, carefully curated gift shop. The offerings were diverse; the shelves filled with handcrafted bath and body products, home decor and local goods.  You likely would have shopped alone, and chatted with the owner, Tracy, at the counter. Her goal has always been to provide patrons with an experience. Even then, she wanted visitors to taste, see, and smell lavender. She would make free, Lavender Chocolate Chip cookies fresh for patrons enjoyment. (A recipe from her mother-in-law ) That way, you could walk the field, eat a cookie, and sample her products. 

Now, the farm is a destination place encompassing a gift shop, venue space, café, and a variety of sensational seasonal flowers! Our days are always full, and patrons come from all over to experience a day at Long Row Lavender. We no longer have free cookies, but today, we want to share her recipe with you. It just feels right. 

Ingredients List: All Purpose Flour, Baking Soda, Salt, Long Row Lavender's Culinary Lavender, Unsalted Butter, Granulated Sugar, Brown Sugar, Eggs, Milk, and Semi-Sweet Chocolate Chips.

In a bowl, mix together the dry ingredients. 

Begin with 3 cups of All Purpose Flour

Add 1 teaspoon of Baking Soda

Add 1 teaspoon of Salt

Add 2 Tablespoons of LRL's Culinary Lavender

We make our lavender chocolate chip cookies using whole buds. However, if you want the taste of lavender, without biting into a bud, you can pulse together your dry ingredients at this time. 

Not pulsing? Stir together the dry ingredients to combine and set the bowl aside.

In a mixer, combine the wet ingredients.

Begin with 2 softened sticks of unsalted butter. 

Add 3/4 cups of Granulated Sugar

Add 3/4 cups of Brown Sugar

Cream the butter and sugars together on low to medium speed.

Once combine, add 2 eggs.

Add 1 Tablespoon of Milk 

After mixing, begin to slowly add the dry ingredients to the wet.

The end result should be a light brown color.

Remove the bowl from the mixer and fold in 2 cups of semi-sweet chocolate chips.

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Scoop your preferred size dough-ball onto the sheet pan. 

(Baking Key: For small cookies, bake for 9 minutes. For large cookies, bake for 12 minutes.)

Once baked, let the cookies cool on a cooling rack. Or eat them warm right out of the oven!