No-Bake Cranberry Pecan Praline Cookies
Delicious no-bake cookies featuring buttery praline, crunchy pecans, and tangy cranberries, all wrapped in a chewy oat texture.
Servings: 12 cookies
Calories: 120kcal
Ingredients
Cookie Base
- 1 cup Sugar Sweet, sparkling, and the base of our delightful syrup.
- 1/2 cup Unsalted Butter Creamy and rich, adds a luscious texture.
- 1/4 cup Heavy Cream Brings in a smooth, decadent creaminess.
- 1 teaspoon Vanilla Extract Aromatic and sweet, enhances flavors.
- 1/2 cup Pecans, chopped Provides a satisfying crunch.
- 1/2 cup Dried Cranberries Juicy and slightly tart, balances sweetness.
- 2 cups Rolled Oats Hearty base offering chewiness.
- 1/2 teaspoon Salt Enhances all the flavors.
Instructions
Preparation
- Start by roughly chopping the pecans and measuring out your dried cranberries and rolled oats.
Cooking
- In a medium saucepan, combine the sugar, unsalted butter, and heavy cream. Heat over medium, stirring frequently as the butter melts.
- Continue to stir for about 2-3 minutes, until the mixture bubbles and thickens slightly.
- Remove from heat once it reaches a light caramel color. Stir in the vanilla extract and salt.
- Add the chopped pecans and dried cranberries, mixing until beautifully coated in the praline mixture.
- Gently fold in the rolled oats until everything is evenly coated.
Shaping
- Line a large baking sheet with parchment paper.
- Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the parchment paper, leaving about an inch of space between each.
Cooling
- Let the cookies cool completely at room temperature for about 30-40 minutes, or place in the fridge to speed things up.
- Once set, enjoy your delicious No-Bake Cranberry Pecan Praline Cookies!
Notes
For variations, you can use toasted nuts, add spices, or swap fruits. For storage, keep in an airtight container at room temperature for up to a week or freeze for three months.