No-Bake Cranberry Pecan Praline Cookies
These chewy, caramel-coated oat clusters with toasted pecans and tart dried cranberries are perfect for cookie exchanges and last-minute gifts, all without using an oven.
Ingredients
For the Praline Mix
- 1 cup sugar
- 1/2 cup unsalted butter can substitute for coconut oil for dairy-free option
- 1/4 cup heavy cream can substitute for full-fat canned coconut milk for dairy-free option
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Mix-ins
- 1/2 cup pecans, roughly chopped toast for more depth of flavor
- 1/2 cup dried cranberries
- 2 cups rolled oats use old-fashioned oats for best texture
Instructions
Preparation
- Roughly chop the pecans and measure your cranberries and oats so everything’s ready. Line a baking sheet with parchment.
Making the Praline Base
- In a medium saucepan, combine the sugar, unsalted butter, and heavy cream. Heat over medium, stirring frequently as the butter melts.
- Once the mixture comes to a gentle boil, keep stirring and allow it to bubble for 2-3 minutes until slightly thicker and light caramel in color.
- Remove from heat and stir in the vanilla extract and salt.
Combining Ingredients
- Stir in the chopped pecans and dried cranberries until evenly combined.
- Add the rolled oats and fold gently until coated with the praline mixture.
- Use a tablespoon or small cookie scoop to drop mounds onto the prepared baking sheet, spacing them about an inch apart.
Cooling
- Let the cookies cool at room temperature for 30-40 minutes, or refrigerate for 15-20 minutes to speed up setting.
Storing
- Transfer set cookies to an airtight container.
Notes
These cookies can be made dairy-free and travel well. Store at cool room temperature for up to 5 days or refrigerate for up to 2 weeks.