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No-Bake Cranberry Pecan Praline Cookies

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Delicious no-bake cookies combining praline, oats, cranberries, and pecans for a sweet treat.

  • Author: daniel-kim
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 40
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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

Instructions

  1. Prep Your Ingredients: Start by roughly chopping the pecans and measuring out the cranberries and oats to ensure everything is ready for mixing.
  2. Mix the Base: In a medium saucepan, combine the sugar, unsalted butter, and heavy cream.
  3. Heat the Mixture: Place the saucepan over medium heat, stirring frequently until the butter melts and the mixture comes to a gentle boil.
  4. Cook Until Thickened: Continue to stir and let the mixture bubble for about 2–3 minutes, until it thickens slightly and takes on a light caramel color.
  5. Flavor It Up: Remove the saucepan from heat and immediately stir in the vanilla extract and salt.
  6. Incorporate Pecans and Cranberries: Add the chopped pecans and dried cranberries to the saucepan, stirring well to combine all ingredients.
  7. Mix in Oats: Fold in the rolled oats, ensuring everything is evenly coated with the praline mixture.
  8. Prepare the Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking.
  9. Scoop the Mixture: Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the parchment, spacing them about an inch apart.
  10. Cool and Set: Allow the cookies to cool completely at room temperature for about 30–40 minutes, or refrigerate the sheet to speed up the process.

Notes

Store leftovers in an airtight container. For longer storage, refrigerate or freeze in an airtight container for up to 3 months.

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