No-Bake Cranberry Pecan Praline

These no-bake cranberry pecan praline cookies are my favorite speedy treat for family gatherings and holiday swaps. With just one saucepan and a bowl you get soft oat-packed clusters studded with sweet dried cranberries and buttery pecans all wrapped up in an easy caramel praline glaze. This recipe delivers maximum flavor with minimum effort and clean-up so you are out of the kitchen fast.

My kids always ask for these around the holidays and I find myself sneaking bites while they are still a bit warm on the tray. These cookies instantly remind me of cozy autumn afternoons and are one of my easiest crowd-pleaser treats.

Ingredients

• Sugar: adds the main caramel sweetness Look for fine white sugar for quicker melting
• Unsalted Butter: delivers richness and creates praline base Use a quality high-fat butter for best flavor
• Heavy Cream: gives a creamy texture Choose fresh cream for smoothness
• Vanilla Extract: adds warmth and depth Real vanilla will elevate the flavor
• Pecans: chopped provide crunch and nutty contrast Select fresh pecans with no bitterness
• Dried Cranberries: give a pop of tartness and chewy bite Opt for plump berries with a deep color
• Rolled Oats: bulk up the cookies and add chewiness Use thick-cut oats for texture
• Salt: balances the sweetness and enhances the praline Only a little is needed but do not skip

Step-by-Step Instructions

Prep the Mix-Ins:

Roughly chop your pecans and measure the cranberries and oats This makes mixing much easier later

Make the Praline Base:

In a medium saucepan combine sugar butter and heavy cream Place over medium heat Stir often as the butter melts and the mixture starts gently bubbling

Thicken the Caramel:

Let the mixture bubble for two to three minutes Stir the whole time until it thickens slightly and turns light caramel in color This step gives your cookies their signature praline flavor

Add Vanilla and Salt:

Remove from heat right away then stir in vanilla extract and salt This stops the cooking and brings out those warm notes

Mix in Pecans and Cranberries:

Add chopped pecans and dried cranberries Stir until they are completely coated with your hot praline base

Fold in the Oats:

Mix in the rolled oats until every piece is evenly coated The mixture will look thick and chunky

Shape the Cookies:

Line a baking sheet with parchment paper Use a tablespoon or scoop to drop mounds of the mixture onto the sheet Leave room between each so they do not stick together

Cool and Set:

Let the cookies cool at room temperature for about thirty to forty minutes If you are in a hurry you can pop them in the fridge to speed it up

Store or Serve:

Once cookies are set enjoy them right away Store leftovers in an airtight container to keep them chewy

Save

My favorite ingredient is the pecan The way it soaks up the praline is just addictive and I always sneak a few extra bits into my batch My kids once tried a version with hazelnuts but the classic pecans brought everyone back to the original with big smiles

Storage Tips

These cookies keep beautifully at room temperature for up to five days in an airtight container For longer storage transfer to the fridge where they last about two weeks or stash them in the freezer for up to two months When ready to serve just let them thaw at room temperature for best chewiness

Ingredient Substitutions

Out of pecans Any nut like walnuts or almonds works well Want to avoid dairy Use coconut oil instead of butter and try coconut cream in place of heavy cream If cranberries are not your style go for dried cherries or golden raisins for a twist

Serving Suggestions

These cookies shine on a holiday dessert tray or wrapped up for edible gifts I love serving them as a sweet bite with afternoon tea or tucked in lunchboxes since they travel well For an extra special treat dip the bottoms in melted dark chocolate and let set

Touches of Southern Tradition

Pralines are a classic confection with roots in the South so this recipe is a nod to that tradition but with easy oats and fruit for a modern spin My aunt once shared these at our family reunion and they disappeared in no time The smell of warm caramel always brings back that cheerful memory

Recipe FAQs

→ Can I swap pecans for other nuts?

Yes, you can use walnuts, almonds, or even cashews in place of pecans. Adjust the chopping to keep the texture consistent.

→ Do I need to cook the oats first?

No, rolled oats do not require pre-cooking. Mixing them in the hot praline base softens them nicely.

→ How long should the mixture cool before eating?

The cookies typically set in 30 to 40 minutes at room temperature, or more quickly if chilled in the fridge.

→ How should leftovers be stored?

Keep cookies in an airtight container at room temperature for up to five days, or refrigerate for longer freshness.

→ Can I make these cookies vegan?

Use plant-based butter and a dairy-free cream alternative to easily adapt this dessert for a vegan diet.

→ Is it possible to freeze them?

Absolutely! Place cooled cookies in a freezer-safe container and freeze for up to two months. Thaw before enjoying.