Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (90g) old-fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt

Wet Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Mix-Ins

• 1 cup raisins or dried cranberries
• ¾ cup chopped walnuts or pecans
• ½ cup shredded coconut
• ½ cup mini chocolate chips (optional)

Instructions

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C).

Line two large baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Oats
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg
• Salt

Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat together:

• Butter
• Brown sugar
• Granulated sugar

Mix for 3–4 minutes until light and fluffy.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time.

Add the vanilla extract and mix until smooth.

Step 5: Combine the Dough

Gradually add the dry ingredients to the wet ingredients.

Mix until a thick cookie dough forms.

Do not overmix.

Step 6: Fold in the Mix-Ins

Stir in:

• Raisins or cranberries
• Nuts
• Coconut
• Chocolate chips (if using)

Mix until evenly distributed throughout the dough.

Step 7: Shape the Cookies

Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheets.

Leave about 2 inches of space between each cookie.

Slightly flatten the tops with your hand or the back of a spoon.

Step 8: Bake

Bake for 14–16 minutes or until:

• Edges are golden brown
• Centers are set

For crunchier cookies, bake an additional 1–2 minutes.

Step 9: Cool

Allow the cookies to cool on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely.

The cookies will become firmer as they cool.

Traditional Sailor’s Variation

For a more historic-style Ship Cookie:

• Omit chocolate chips
• Increase oats to 1½ cups
• Add ¼ cup molasses
• Use dried currants instead of raisins

This creates a sturdier, less sweet cookie reminiscent of those enjoyed on long voyages.

Flavor Variations

Chocolate Ship Cookies

Add:

• 2 tablespoons cocoa powder
• Extra chocolate chips

Tropical Ship Cookies

Use:

• Dried pineapple
• Coconut
• Macadamia nuts

Apple Cinnamon Ship Cookies

Add:

• 1 cup dried apples
• Extra cinnamon

Cranberry Orange Ship Cookies

Add:

• Dried cranberries
• 1 tablespoon orange zest

Expert Tips

Use Old-Fashioned Oats

They provide better texture and structure than quick oats.

Don’t Overbake

The cookies continue firming up as they cool.

Toast the Nuts

Lightly toasted nuts add deeper flavor and crunch.

Store Properly

These cookies actually improve in flavor after a day or two.

Great for Travel

Their sturdy texture makes them ideal for packing and transporting.

Serving Suggestions

Enjoy Ship Cookies with:

• Coffee
• Tea
• Hot chocolate
• Milk
• Spiced cider

Perfect for:

• Road trips
• Camping
• Hiking snacks
• Lunchboxes
• Holiday cookie tins
• Afternoon tea

Storage

Room Temperature

Store in an airtight container for up to 1 week.

Refrigerator

Store for up to 2 weeks.

Freezer

Freeze baked cookies for up to 3 months.

Nutrition Information (Per Cookie)

Approximate values:

• Calories: 165
• Protein: 3g
• Carbohydrates: 20g
• Fat: 8g
• Fiber: 1g
• Sugar: 11g