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No-Bake Cranberry Pecan Praline Cookies

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These no-bake cookies combine sweet caramel, toasty pecans, and tart cranberries, offering a chewy treat that’s quick to prepare and perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Method Nutrition Notes

Ingredients
  

For the Praline Base
  • 1 cup Granulated Sugar Provides the sweet, caramelized base for the praline coating.
  • 1/2 cup Unsalted Butter Adds richness and helps the sugar form a glossy praline sauce.
  • 1/4 cup Heavy Cream Creates a smooth, creamy texture in the caramel mixture.
  • 1 teaspoon Vanilla Extract Brightens the flavor with a warm, familiar note.
  • 1/2 teaspoon Salt Balances the sweetness and enhances all other flavors.
For the Cookies
  • 1/2 cup Pecans, chopped Adds toasty crunch and classic praline flavor; chop roughly for texture.
  • 1/2 cup Dried Cranberries Adds tart sweetness and chewy bursts in each bite.
  • 2 cups Rolled Oats Gives structure and chew; regular rolled oats work best for texture.

Method
 

Preparation
  1. Roughly chop the pecans and measure out the dried cranberries and rolled oats, setting them aside in separate bowls.
Making the Praline Base
  1. In a medium saucepan, combine the granulated sugar, unsalted butter, and heavy cream over medium heat.
  2. Stir frequently as the mixture comes to a gentle boil so the sugar dissolves and the butter melts evenly.
  3. Continue to stir and let the mixture bubble for 2 to 3 minutes, until it thickens slightly and turns a light caramel color.
  4. Remove the pan from heat and immediately stir in the vanilla extract and salt.
Combining Ingredients
  1. Stir in the chopped pecans and dried cranberries until they are evenly coated with the caramel sauce.
  2. Add the rolled oats and fold gently until every oat is coated.
Forming the Cookies
  1. Line a large baking sheet with parchment paper.
  2. Using a tablespoon, drop mounds of the mixture onto the prepared parchment, spacing them about an inch apart.
  3. Let the cookies cool completely at room temperature for about 30 to 40 minutes, or refrigerate for quicker setting.
Storage
  1. Once set, transfer the cookies to an airtight container for storage.

Nutrition

Serving: 1gCalories: 125kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 2gSodium: 35mgFiber: 1gSugar: 8g

Notes

Measure ingredients ahead of time for quick addition while the caramel is hot. Use a silicone spatula to scrape the saucepan to avoid wasting caramel. If the mixture is too loose, let it rest off the heat for a minute to thicken.

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