I love making these no-bake cranberry pecan praline cookies when I want something sweet, rich, and comforting without turning on the oven. They come together quickly, have a wonderful balance of buttery praline flavor with tart cranberries, and always remind me of classic Southern candy-style cookies with a chewy oat base.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly easy and forgiving. I don’t have to worry about baking times, and the texture turns out perfectly chewy every time. I also enjoy how the sweetness of the praline mixture pairs with the crunch of pecans and the slight tang from dried cranberries, making each bite interesting and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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 quick-cooking oats
Directions
I start by lining a baking sheet with parchment paper and setting it aside. In a medium saucepan, I combine the sugar, butter, and heavy cream, then place it over medium heat. I stir constantly until the butter melts and the mixture comes to a rolling boil.
I let the mixture boil for about 2 minutes, continuing to stir so it doesn’t scorch. Once it thickens slightly, I remove the pan from the heat and stir in the vanilla extract. Next, I fold in the chopped pecans, dried cranberries, and quick-cooking oats until everything is evenly coated.
Using a spoon, I drop portions of the mixture onto the prepared baking sheet. I let the cookies sit at room temperature until they are fully set and firm to the touch.
Servings And Timing
I usually get about 18 to 20 cookies from this recipe. Preparation takes around 10 minutes, cooking time is about 5 minutes, and the cookies need roughly 20 to 30 minutes to set completely.
Variations
I sometimes swap the cranberries for raisins or chopped dried cherries when I want a different flavor. For extra warmth, I like adding a pinch of cinnamon or nutmeg. If I want a deeper caramel flavor, I replace part of the white sugar with light brown sugar.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. When I want to keep them longer, I refrigerate them, where they stay fresh for about a week. I don’t usually reheat them, but if they’re cold from the fridge, I let them sit out for a few minutes before serving.
FAQs
Can I use old-fashioned oats instead of quick oats?
I prefer quick oats because they bind better, but old-fashioned oats can work if I’m okay with a slightly looser texture.
Do these cookies need to be refrigerated to set?
I usually let them set at room temperature, but refrigeration speeds up the process if I’m in a hurry.
Can I reduce the sugar?
I don’t recommend reducing it too much, since the sugar helps the cookies set properly and gives them their praline texture.
Are these cookies gluten-free?
They can be gluten-free if I use certified gluten-free oats.
Why didn’t my cookies set?
In my experience, this usually happens if the mixture didn’t boil long enough. I make sure to let it reach a full rolling boil for at least 2 minutes.
Conclusion
I keep coming back to these no-bake cranberry pecan praline cookies because they’re simple, reliable, and full of flavor. They’re perfect when I want a quick homemade treat that feels special without requiring much effort.
These no-bake cranberry pecan praline cookies are sweet, chewy treats packed with buttery praline flavor, crunchy pecans, and tangy dried cranberries. A quick and easy Southern-inspired dessert with a cozy, candy-like texture.
Ingredients
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 quick-cooking oats
Instructions
Line a baking sheet with parchment paper and set aside.
In a medium saucepan, combine sugar, butter, and heavy cream over medium heat. Stir constantly until butter melts and mixture comes to a rolling boil.
Boil for 2 minutes, stirring continuously so it doesn’t scorch.
Remove from heat and stir in vanilla extract.
Fold in chopped pecans, dried cranberries, and quick oats until evenly coated.
Drop spoonfuls of the mixture onto the prepared baking sheet.
Let cookies sit at room temperature for 20–30 minutes, or until set and firm to the touch.
Notes
Quick oats help the cookies bind better than old-fashioned oats.
Ensure the mixture reaches a full rolling boil for at least 2 minutes to help the cookies set properly.
Add cinnamon or swap cranberries for raisins for variation.
