Why You’ll Love This Recipe
I like this recipe because it combines the richness of a praline base with the crunch of pecans and the chewiness of oats. I enjoy the balance of flavors—the caramel-like sweetness, the nuttiness, and the tart cranberries all in one bite. I also love that these cookies set quickly, making them perfect for when I want something sweet in a hurry.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup pecans, chopped
1/2 cup dried cranberries
2 cups rolled oats
1/2 teaspoon salt
Directions
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Roughly chop the pecans and measure the cranberries and oats.
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In a medium saucepan, combine sugar, butter, and heavy cream. Heat over medium while stirring until the butter melts and the mixture begins to boil.
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Let it bubble for 2–3 minutes until slightly thickened and golden.
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Remove from heat and stir in vanilla and salt.
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Mix in the pecans and cranberries until coated.
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Fold in rolled oats until evenly combined.
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Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet, spacing about 1 inch apart.
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Let the cookies cool completely at room temperature for 30–40 minutes, or refrigerate to set faster.
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Once firm, enjoy and store any leftovers in an airtight container.
Servings and Timing
This recipe makes about 12 cookies. Prep time is 20 minutes, cooking takes 5 minutes, and the total time is around 25 minutes.
Variations
I sometimes like to add white chocolate chips or drizzle melted chocolate over the tops for extra sweetness. For a festive version, I swap pecans with walnuts or almonds, or add a pinch of cinnamon for warmth. If I want a healthier twist, I reduce the sugar slightly and use unsweetened dried cranberries.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to 2 weeks or freeze them for up to 2 months. Since they’re no-bake, I don’t reheat them—just let them come to room temperature before serving if frozen.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but I prefer rolled oats for a chewier texture.
Do I have to use heavy cream?
I like heavy cream best, but half-and-half or evaporated milk can work in a pinch.
Can I make these cookies dairy-free?
Yes, I use plant-based butter and coconut cream as substitutes.
Why didn’t my cookies set?
They may not have boiled long enough. I make sure the mixture thickens slightly before removing from heat.
Can I make them less sweet?
Yes, I sometimes cut the sugar to 3/4 cup without affecting the texture too much.
Can I use fresh cranberries?
No, dried cranberries work best because fresh ones release too much moisture.
Do I need to refrigerate the cookies?
Not necessarily—they set at room temperature, but refrigeration makes them firmer.
Can I double the recipe?
Yes, I often double it when making for a party.
What can I use instead of pecans?
Walnuts, almonds, or cashews work well.
How long do they take to firm up?
At room temperature, about 30–40 minutes; in the fridge, around 20 minutes.
Conclusion
I love making these no-bake cranberry pecan praline cookies whenever I need a quick dessert that still feels indulgent. With their chewy texture, nutty crunch, and caramel flavor, they’re a treat that always satisfies. Whether for a holiday tray or an everyday snack, these cookies never disappoint.
