Description

Chewy, nutty, and sweet no-bake praline cookies made with pecans, dried cranberries, and oats. Ready in under 30 minutes, they’re a quick and festive treat without turning on the oven.

Ingredients

1 cup sugar

½ cup unsalted butter

¼ cup heavy cream

1 teaspoon vanilla extract

½ teaspoon salt

½ cup pecans, chopped

½ cup dried cranberries

2 cups rolled oats

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Instructions

Roughly chop pecans and measure cranberries and oats.
In a medium saucepan, combine sugar, butter, and heavy cream. Heat over medium until butter melts and mixture begins to boil.
Let boil for 2–3 minutes, stirring, until slightly thickened and golden.
Remove from heat and stir in vanilla and salt.
Add pecans and cranberries, stirring to coat evenly.
Fold in rolled oats until well combined.
Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the sheet, spaced 1 inch apart.
Cool at room temperature for 30–40 minutes, or refrigerate to set faster.
Once firm, serve and store leftovers in an airtight container.

Notes

Add white chocolate chips or drizzle melted chocolate for extra sweetness.

Swap pecans with walnuts or almonds for variety.

Use unsweetened dried cranberries and reduce sugar for a lighter version.

Quick oats can be used, but rolled oats give a chewier texture.

Cookies can be refrigerated for up to 2 weeks or frozen for 2 months.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 16g
Sodium: 95mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg