Name: No-Bake Cranberry Pecan Praline Cookies
Prep time: 20 min
Cook time: 5 min
Total time: 40 min
Ingredients: 1 cup sugar; 1/2 cup unsalted butter; 1/4 cup heavy cream (Substitute: full-fat coconut milk for a dairy-free version.); 1 teaspoon vanilla extract; 1/2 cup pecans, roughly chopped (Toasted if you want extra depth.); 1/2 cup dried cranberries; 2 cups rolled oats (Old-fashioned oats work best; quick oats will give a softer texture.); 1/2 teaspoon salt

I still remember making these on a rainy afternoon when I needed a quick sweet fix without turning on the oven. These No-Bake Cranberry Pecan Praline Cookies are exactly that: chewy, nutty clusters with a buttery praline sheen and a pop of tart dried cranberry. They come together fast, store well for gifting, and feel festive enough for holidays or casual weeknight treats.

What makes this recipe special

This recipe combines the classic praline flavor — brown-sugar-like caramel from butter and cream — with crunchy pecans and tart dried cranberries. Because it’s no-bake, you save time and avoid heating your kitchen: just a short stovetop caramel step and quick spooning. It’s ideal for busy bakers, last-minute dessert needs, or when you want holiday-worthy treats without multiple pans or oven-watching.

“Sweet, nutty, and perfectly chewy — the perfect cookie for gifting. I made a double batch and they vanished in two days.” — a quick fan review

How this recipe comes together

Before you measure, know what you’ll do: melt the sugar with butter and cream to make a lightly caramelized praline base, stir in vanilla and salt, then fold in pecans, cranberries, and oats. Work quickly so the oats get evenly coated before the mixture sets. Spoon onto parchment and let them cool to set. This is a one-pot stovetop method with no baking time.

What you’ll need

1 cup sugar
1/2 cup unsalted butter
1/4 cup heavy cream (substitute: full-fat coconut milk for a dairy-free version, but set time may vary)
1 teaspoon vanilla extract
1/2 cup pecans, roughly chopped (toasted if you want extra depth)
1/2 cup dried cranberries
2 cups rolled oats (old-fashioned oats work best; quick oats will give a softer texture)
1/2 teaspoon salt

Step-by-step instructions

Prep: Roughly chop the pecans. Measure the cranberries and oats. Line a baking sheet with parchment paper so the cookies won’t stick.
Make the praline base: In a medium saucepan over medium heat, combine sugar, butter, and heavy cream. Stir continuously until the mixture comes to a gentle boil.
Cook briefly: Let the mixture bubble for 2–3 minutes while stirring; it should thicken slightly and develop a light caramel color. Don’t let it darken too much or taste bitter.
Flavor and season: Remove the pan from heat. Stir in vanilla extract and salt until evenly incorporated.
Add mix-ins: Quickly fold in chopped pecans and dried cranberries. Then add the rolled oats and stir briskly so every flake is coated with the praline before it begins to set.
Portion: Drop spoonfuls onto the prepared baking sheet, spacing them about an inch apart. Shape them loosely with the back of the spoon if needed.
Set: Let the cookies cool at room temperature for 30–40 minutes, or speed things up by refrigerating for 15–20 minutes.
Store: Once fully set, transfer to an airtight container.

Serving suggestions

For a holiday platter, arrange cookies with chocolate-dipped halves and sprinkle with flaky sea salt for contrast.
Pair with hot coffee, espresso, or a nutty tea like rooibos. The tart cranberries balance sweet drinks nicely.
For gift boxes, line tins with tissue paper and stack in single layers separated by parchment. They also travel well for potlucks.

How to store & freeze

Room temperature: Store in an airtight container for up to 5 days. Keep in a cool, dry place away from direct sunlight.
Refrigerator: If your kitchen is warm, refrigerate and consume within 10–14 days. Chilling will firm them but may slightly change chewy texture.
Freezing: Layer cookies between parchment in a freezer-safe container or bag. Freeze up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Food safety: Because these cookies contain dairy (butter and cream), don’t leave them out more than a day in hot conditions. When in doubt, refrigerate.

Pro chef tips

Work quickly after adding the oats. The praline sets fast; stirring briskly prevents clumps and ensures even coating.
Toast pecans lightly in a dry skillet for 3–4 minutes before chopping to boost flavor. Cool them first so they don’t melt the praline.
If your praline thickens too much while you’re mixing, briefly warm the pan over low heat and stir to loosen, then remove from heat before adding oats.
Use a cookie scoop for uniform sizes so all cookies set and store consistently.
For better sheen, add the vanilla off heat; prolonged boiling can evaporate aromatic compounds.

Flavor swaps

Chocolate-pecan: Fold in 1/2 cup dark chocolate chips after the mixture is off heat for melty pockets.
Coconut twist: Replace 1/2 cup oats with unsweetened shredded coconut (or use coconut milk in place of cream) for a tropical note.
Maple praline: Substitute 1/4 cup of the sugar with pure maple syrup and reduce heat slightly — adds a warm maple flavor.
Gluten-free: Use certified gluten-free rolled oats.
Nut-free: Swap pecans for pumpkin seeds or sunflower kernels to accommodate nut allergies.

Your questions answered

Q: How long does this take start to finish?
A: Active time is about 15–20 minutes (mostly stovetop stirring). Allow 15–40 minutes additional to cool and set depending on whether you refrigerate.

Q: Can I make these vegan/dairy-free?
A: Yes. Use a plant-based butter and full-fat coconut milk in place of heavy cream. Texture and set time may be slightly different. Taste and adjust salt or sweetness as needed.

Q: Why did my mixture crystallize or become grainy?
A: Over-stirring once the sugar starts boiling or cooking at too low a temperature can encourage graininess. Keep a steady medium heat and stir until it gently boils; avoid prolonged agitation once it thickens.

Q: Can I add chocolate?
A: Absolutely. Mix in chips off heat so they soften but don’t fully melt, or dip finished cookies in melted chocolate and let set.

Q: Will quick oats work instead of rolled oats?
A: They will work but create a softer, less textured cookie. Old-fashioned rolled oats give the best chew and structure.

Conclusion

If you want a fast, crowd-pleasing sweet that feels indulgent without the oven, these No-Bake Cranberry Pecan Praline Cookies deliver on flavor and convenience. For a variation inspired by another cranberry praline recipe, check out this version from The Gifted Gabber: No Bake Cranberry Pecan Praline Cookies – The Gifted Gabber. If you’re curious about a coconut-pecan take on no-bake praline cookies, this recipe is a useful reference: No-Bake Coconut Pecan Praline Cookies – 12 Tomatoes.