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No-Bake Cranberry Pecan Praline Cookies

Chewy, nutty clusters with buttery praline sheen and a pop of tart dried cranberry, perfect for quick sweet fixes without baking.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Roughly chop the pecans. Measure the cranberries and oats. Line a baking sheet with parchment paper.
Make the Praline Base
  1. 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
  1. Let the mixture bubble for 2–3 minutes while stirring until it thickens slightly and develops a light caramel color.
Flavor and Season
  1. Remove the pan from heat. Stir in vanilla extract and salt until evenly incorporated.
Add Mix-Ins
  1. Quickly fold in chopped pecans and dried cranberries. Then add the rolled oats and stir briskly.
Portion
  1. Drop spoonfuls onto the prepared baking sheet, spacing them about an inch apart. Shape them loosely as needed.
Set
  1. Let the cookies cool at room temperature for 30–40 minutes, or refrigerate for 15–20 minutes to speed up the process.
Store
  1. Once fully set, transfer cookies to an airtight container.

Notes

Store in an airtight container for up to 5 days at room temperature or refrigerate for 10–14 days. For freezing, layer cookies between parchment in a freezer-safe container for up to 3 months.